Broad Bean Artichoke with Olive Oil Recipe: Zeytinyağlı Baklalı Enginar

Turkish Broad Bean Artichoke with Olive Oil Recipe

Serves 4-6


6 extracted artichokes
2 onions
300 g of inner beans
1.5 tsp granulated sugar
1 teaspoon of salt
1 tablespoon flour
1 lemon juice
5 tablespoons of olive oil
1 tea glass of warm water
Half a bunch of dill


First, chop the onions. Take olive oil in a flat pot and add onions. Add granulated sugar and salt and mix.

Sprinkle with flour and cover the artichoke bowls. Add lemon juice and warm water, cover with greaseproof paper and cover the pot. Cook over low heat until the artichokes soften. If the artichokes did not soften even though the water was running out during boiling, add warm water. You can dip a toothpick to see if the food is cooked. If there is no trace of food when you pull the toothpick, it has kept its consistency.

Take the inner pods into another pot, add enough water to pass over them, boil for 8-10 minutes and drain. When the pods cool, peel them off.

Take the cooked artichokes to the serving dish. Add the inner beans and finely chopped dill prepared in the pot and mix.

Fill the broadcast mortar into the artichoke bowls. Let it sit at room temperature. After it becomes warm, put it in the refrigerator and cool. Put extra virgin olive oil on it. You can make the taste better by squeezing lemon before serving the food.

Soak the fresh artichoke bowls in plenty of water with lemon juice to prevent them from tarnishing.