| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Turkish | Main dish, Turkish | 6 | Servings |
INGREDIENTS
| 6 | Artichokes | |
| Water | ||
| 4 | Lemons | |
| 2 | T | Flour |
| 1 | lb | Fresh green fava beans |
| 1 1/4 | c | Olive oil |
| 3 | Finely chopped onions | |
| Salt | ||
| 1/2 | c | Rice |
| 2 | t | Sugar |
| 3/4 | c | Chopped fresh dill |
| Lemon wedges for garnish |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 460
Calories From Fat: 376
Total Fat: 45.4g
Cholesterol: 0mg
Sodium: 66.5mg
Potassium: 460.8mg
Carbohydrates: 22.3g
Fiber: 2g
Sugar: 4.5g
Protein: 2.2g