All About Turkey

Artichoke with broad beans (Baklali Enginar)

Ingredients
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

Preparation:
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.

Notes:
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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