Artichoke with broad beans

Baklali Enginar


  • 4 artichokes

    Liquid for artichokes:
  • 3 cups water
  • 2 table spoon lemon juice
  • 1 dessert spoon salt

    For the dish:
  • 250 g broad beans
  • 1/2 cup olive oil
  • 2 large onions
  • 1 cup water
  • 1 tea spoon salt
  • 3 table spoons chopped dill

Servings: 4

Cut the stalks off the artichokes from the base. Trim the outer leaves with a sharp knife or with scissors, leaving 2 layers. Rub cut surfaces with lemon and salt. Scrape away hairs inside with a spoon and rub with salt and lemon. Wash and put them in the liquid mix. Shell the beans. Saute' finely chopped onions rings with oil in a saucepan. Add artichokes, beans salt and water. Cover with a lid. Sprinkle on dill, when partially cooked. Continue cooking till the artichokes are tender. Let cool in the saucepan. Place artichokes on a plate and fill beans into the artichokes. Serve cold.

Notes: Artichoke meze is very popular in the Aegean region and mostly to the western parts of Turkey. It's one of the most prefered mezes with olive oil before starting a good meal.