Stuffed artichokes in olive oil
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Stuffed artichokes in olive oil
  Turkish    Vegetarian    Oils  
Last updated 6/12/2012 1:02:42 AM. Recipe ID 26348. Report a problem with this recipe.
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      Title: Stuffed artichokes in olive oil
 Categories: Main dish, Turkish, Vegetarian
      Yield: 6 Servings
      6 lg Artichokes
      4    Lemons
      2 tb Flour
      1 lb Fresh green fava beans
  1 1/4 c  Olive oil
      3    Finely chopped onions
    1/2 c  Rice
      2 ts Sugar
    3/4 c  Chopped fresh dill
           Lemon wedges for garnish
  Mix juice of 2 lemons & the flour in a large bowl.  Add 2 qt water &
  mix thoroughly.  Wash artichokes, bend back & snap off outer leaves.
  Leave only the tender inner leaves.  Slice off these leaves just
  above the heart & scoop out the fuzzy choke & remaining pinkish
  leaves. Cut off the stem & peel around the base with a vegetable
  peeler until you reach the whitish tender part.  As you trim each
  artichoke, take a lemon half, sprinkle it with salt & rub it all
  around & inside the base to prevent discoloration. Then drop each
  artichoke into the lemon water mixture.
  Remove jackets of fava beans.  Sprinkle beans with salt & let stand
  for 5 minutes.  Remove skins, rinse & reserve.
  Heat 1 c olive oil in skillet.  Add onions, 1/2 ts salt & saute for 5
  minutes.  Stir in fava beans & rice.  Cook for 5 minutes, stirring, &
  add 1/2 c water.  Cover & cook for 5 minutes till the water has been
  absorbed. Stir in the dill, salt & remove from heat.  Let stand
  covered for 15 minutes.
  Remove artichokes from water bath.  Reserve 4 1/2 c liquid.  Stuff
  centre cavity of artichokes with the rice.  Place each one on a sheet
  of wax paper, sprinkle with a little water & wrap as you would a
  package. Arrange them stem sides down in a heavy shallow pan.  Add 1
  1/2 c reserved liquid, 1/4 c olive oil, juice of 1/2 lemon & sugar.
  Cover & cook over medium heat for 10 minutes.  Reduce heat to low &
  simmer for 1 hour. The liquid will be continually absorbed so add
  more as needed. When the artichokes are tender, let them cool, Unwrap
  them & arrange them on a serving platter. Serve cold with garnish as
  part of a buffet.
  Ayla Esen Algar, "The Complete Book of Turkish Cooking"

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Recipe ID 26348 (Apr 03, 2005)

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