artichoke bottoms

Artichoke bottoms are stuffed with potatoes, carrots and peas. Served cold with a generous amount of lemon and olive oil.

Stuffed Artichoke Bottoms (Zeytinyagli Enginar)

lemon (to soak the bottoms

olive oil

onion,

carrot,

potato,

peas (fresh

salt

dill,

½ lemon, squeezed

water

Fill a large bowl with water, squeeze half lemon in it and put the artichoke bottoms in it. This is for fresh or frozen artichoke bottoms to prevent them from getting brown. Skip this step if you are using canned artichokes. Rinse and drain well.

Heat olive oil in a pan. Cook onions in this until translucent.

Add in carrots and potatoes and cook for about 3 minutes, stirring occasionally.

Add in peas and salt. Cook for 2-3 minutes.

Add in fresh dill and lemon juice, give it a stir.

Place the artichoke bottoms into this pan. Stuff them with the cooked veggies in the pan. You can keep any remaining veggies in the pan.

Pour hot water in the pan and bring it to a boil. Then reduce the heat and cook until artichokes get tender but not mushy, for about 20 min.

Transfer onto a serving plate and let them completely cool down. 

Serve with a drizzle of olive oil and fresh dill.

Ate this during a summer holiday in Turkey and loved it. So happy to find this recipe. Made it to serve with grilled chicken last night. So good!

Fish kebab with artichoke and fava bean

lemon juice

lb. tilapia fillet, or any fish fillet

onion (From about 1 onion)

cilantro parsley

garlic cloves

½ Serrano pepper, seeded and chopped (optional)

white pepper

garlic cloves, chopped

mint

Kosher salt

lemon juice (about 1 lemon)

cilantro

½ lb. green pea beans

couscous or rice (during Passover)

If you’re using fresh baby artichoke, you will need to prepare them first. Fill a large bowl half way with water and add a couple of tablespoons lemon juice. Trim the artichokes. Cut off ⅓ from the top of the artichoke, trim the stem and then remove any tough outer leaves, until you're only left with the tender pale leaves. Drop the trimmed artichoke immediately into the lemon water to prevent browning.

To make the fish kebab, finely chop tilapia using a large knife (do not use a food processor, it will make the fish too mushy and the kebab too tough.) Mix fish with the rest of the filling ingredients and mix in a medium bowl using your hands. Use a large ice cream spoon to create equal sized balls.

If you're using artichoke bottoms, stuff each artichoke bottom with a meat ball, pressing it gently into the bottom. Set aside.

If you're using baby artichokes or artichoke hearts, you're not going to stuff those. Roll the fish balls with your hands and flatten them to thick disks.

Put a large pan over medium-high heat, Add 2 tablespoons oil and fry fish kebabs (or stuffed artichokes) on both sides until golden. Remove from heat and set aside.

Add the rest of the oil to pan together with garlic and sauté for 2 minutes. Add a cup of water, mint, salt and lemon juice and bring to boil. Add cilantro and reduce heat to low simmer.

Arrange the fish kebab and artichoke back in the pan and spoon the sauce on each one. Bring back to boil, cover pan, reduce heat to a low simmer and cook for about 45 minutes. Occasionally, spoon the sauce on the artichokes. Add fava or peas between the artichokes, cover pan again and cook for another 10 minutes. Let stew stand for 5 minutes before serving over couscous or rice.

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