All About Turkey

Artichoke with broad beans (Baklali Enginar)

4 artichokes

Liquid for artichokes:
3 cups water
2 table spoon lemon juice
1 dessert spoon salt

For the dish:
250 g broad beans
1/2 cup olive oil
2 large onions
1 cup water
1 tea spoon salt
3 table spoons chopped dill
Servings: 4

Cut the stalks off the artichokes from the base. Trim the outer leaves with a sharp knife or with scissors, leaving 2 layers. Rub cut surfaces with lemon and salt. Scrape away hairs inside with a spoon and rub with salt and lemon. Wash and put them in the liquid mix. Shell the beans. SautÈ finely chopped onions rings with oil in a saucepan. Add artichokes, beans salt and water. Cover with a lid. Sprinkle on dill, when partially cooked. Continue cooking till the artichokes are tender. Let cool in the saucepan. Place artichokes on a plate and fill beans into the artichokes. Serve cold.

Artichoke meze is mostly prepared in the Aegean region and mostly to the western regions of Turkey. It's one of the most prefered mezes with olive oil before starting a good meal.

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