Turkish Broad Bean Stuffed Artichokes Recipe: Zeytinyağlı Baklalı Enginar

How to Make Broad Bean Stuffed Artichokes

Serves 4-6


  • 6 artichoke hearts
  • 2 onions
  • 300 g broad beans
  • 1-1/2 tsp sugar
  • 1 teaspoon salt
  • 1 tablespoon flour
  • Juice of 1 lemon
  • 5 tablespoons olive oil
  • 100ml warm water
  • Half bunch dill


  1. Slice the onions.
  2. Add the olive oil to a large pan and add the onions. Take olive oil in a flat pot and add onions. Add sugar and salt and fry until the onions are soft.
  3. Sprinkle the artichokes with flour. Place the artichokes face-down (so the top of the artichoke will be facing upwards) on the base of a large pot. Pour over the lemon juice and warm water.
  4. Cover the artichokes with parchment paper and cover the pot with a lid. Simmer over low heat until softened. If the water starts to dry up before the artichokes are fully cooked, you can add more water to the pot.
  5. In another pot, boil the broad beans in water for 8-10 minutes. Once soft, peel.
  6. Mix the broad beans with your cooked onion mix and finely chopped dill.
  7. Place your cooked artichokes on a serving plate. Fill the artichokes with the broad bean mixture.
  8. Let the artichokes cool to room temperature before transferring them to the refrigerator. They should be served cold with a drizzle of olive oil and squeeze of lemon.