If you are not familiar with this vegetable, it may seem strange or inedible to you. But the artichoke has a special place in Turkish cuisine, especially in the western province of Izmir – to be precise the Urla region, where the vegetable is celebrated in a three-day festival!
I realize artichokes are a spring vegetable but there are still plenty of them at this time of year.
Turks love dolma in all its shapes and forms. A staple in Turkish kitchens, dolma means stuffed or stuffed and usually refers to vegetables but can also be eaten with fruits or even meat. This Izmir specialty is the first dish that comes to mind when talking about artichokes.
- 8 artichokes
- 100 ml olive oil + 2 tablespoons
- 1 onion
- 1 sweet potato
- 1-2 carrots
- 100 grams of peas
- juice of 2 lemons
- 200 milliliters of water
- 1 teaspoon sugar
- Half a teaspoon of salt
Clean the artichokes and leave them in the lemon juice to prevent them from turning dark. Boil the potatoes and carrots until tender and cut them into small cubes. Chop the onion and fry in 100 ml of olive oil until softened. Add the diced potatoes and carrots to the onions and cook them together for 2-3 minutes. Finally, add the peas and continue to cook for 5 minutes. Turn off the heat and leave the filling aside.
Pour the artichokes from the lemon juice and place in a large saucepan of your choice. Now it’s time to stuff the artichokes with the filling. Next, add water to lemon juice, salt, sugar and two tablespoons of olive oil and mix well. Pour the lemon mixture into the saucepan and cook the artichokes until tender. Let the dish cool and serve cold.
Many like to serve it with chopped dill and I must say I agree with them.
If you have quite a few artichokes on your hands and are looking forward to trying a fresh start, you can try this!
- 1 kg whole artichoke
- 2 tablespoons flour
- 1 tablespoon butter
- 1.2 liters of water
- salt to taste
Clean the artichokes and cut them into small cubes, then cook them in about 400ml of water until tender. Meanwhile, melt the butter in a separate saucepan, add the flour and stir until it changes color. Add the remaining water to the flour and whisk until smooth. If there are persistent lumps, this happens to me all the time, you can use a blender. Add the artichoke softened with the cooking water to the flour base and simmer until the soup thickens. Salt to your taste and serve.
Artichoke Yogurt Snacks
We’ve prepared a main course, an appetizer and now it’s time for a small snack – although I would be happy to eat it as a summer salad! The refreshing nature of yogurt makes this a perfect and satisfying dish for the hot summer months.
- 4 artichokes
- 400 milliliters of water
- half a lemon
- 3 tablespoons olive oil
- 1 pack purslane
- 300 ml yogurt
Boil artichokes in water and lemon juice until tender. While cooking, clean the purslane and mix it with the milk. Once the artichokes are cooked, remove them from the pot and fill them with the purslane and yogurt mixture. Drizzle olive oil over small artichoke bowls and serve.
Now, this recipe is beyond simple but can be elevated as far as you wish to go. Sprinkling red pepper flakes, for example, adds a kick. Having a different texture can add another dimension, I recommend adding ground walnuts to a purslane salad or just layering them on top of the whole dish. Using thicker yogurt, such as suzumi or Greek yogurt as it’s known to some, helps keep the dish mixed in, but plain yogurt works well if you run out of stock.