Artichokes with Broad Band Seeds / Ic Baklali Enginar

Artichokes with Broad Bean SeedsIt is a perfect time now in Turkey to prepare this dish. You will notice artichoke sellers even in the streets. We are so lucky to have fresh artichokes all peeled and cleaned ready to be cooked. You might have noticed that they are also selling broad bean seeds. It is because these two couple to make this dish.

These two go perfectly well together. Their tastes are in harmony, they are both good for your liver. However they are both so strong vegetables, might be good idea to check about details of them if you have small kids, with allergies.

There are few tips to prevent artichokes darken. As soon as they are peeled they must be soaked in a water with lemon juice. Another tip is; when the artichokes are in the pot, do not use any metal spoons or similar.

The broad bean seeds will do if you do not peel them, but you can skip this step. I find them just as delicious when they are not peeled. If you choose to peel them you will notice a small black dot on each seed. Just cut that and you will be able to peel the seed easily.

broad bean seed

Artichokes is probably one of the very few vegetables and fruits that are sold by numbers not kilos, so this is generally considered a dish for guests. I hope you try it out and enjoy. 

Artichokes with Broad Bean Seeds / Ic Baklali Enginar
Print Recipe
Have you ever tried artichokes with broad bean seeds. Surprisingly delicious.
Servings Prep Time
6 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
20 minutes
Artichokes with Broad Bean Seeds / Ic Baklali Enginar
Print Recipe
Have you ever tried artichokes with broad bean seeds. Surprisingly delicious.
Servings Prep Time
6 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. Prepare a bowl with water and 1 lemon juice. Wash the peeled artichokes one by one and rub them with half a lemon dipped into salt and immediately put them in the bowl with a lemon’s juice and water. The water should be enough to cover the artichokes. Keep them there till the moment you will add them to your cooking pot.
  2. Chop the onion. Add the olive oil to your pot - you can also use a pressure cooker. Heat it slightly and add the onions. If spring onions are not available you can use chopped onions too. Saute for 2 minutes.
  3. Then add the chopped garlic and saute for another minute.
  4. Take out the seeds of the capia pepper and cut to small squares. Add to the pot and mix.
  5. Peel the broad beans, take out the seeds. Also peel the seeds by making a small cut on the black dot in the top of each seed. Add these seeds to the pot and mix.
  6. Add the salt and sugar. Mix.
  7. Finally place all the artichokes with the shallow part facing downwards. Do not stir with a metal spoon once you have added the artichokes in the pan. Add minimum amount of warm water.
  8. Cook first with high heat until the water boils, then lower the heat. When the artichokes are edible it will be ready. It will take about 20 minutes, if you are not using a pressure cooker.
  9. For all Turkish olive oil dishes it is better to keep the pot covered until it cools. Then transfer to a serving plate.
  10. For preparing the serving plate. Place the artichokes with the hollow parts facing up. Fill the holes with the other vegetables.
  11. Pour the water remaining in the pot on each one.
  12. Chop the dills. Sprinkle some on each artichoke.
  13. Serve cold or at room temperature as a side dish.
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