Artichoke with fava sauce

June 10th, 2014 § Comments Off on Artichoke with fava sauce § permalink

  • 8 artichokes with stems
  • 1 medium onion
  • 3/4 cup water
  • 4 T. extra virgin olive oil
  • 2 lemons
  • deep pot covered with water and 1 lemon juice
  • 1 t. sugar
  • salt
  • Start breaking off outer leaves by using a rubber glove.

    Leave 1cm lenght of the stem and trim the rest. Peel the artichoke until tender leaves in the center.

    Rub with lemon the peeled part of the artichoke. Now remove the tender leaves and hairy chokes with a teaspoon.

    Immediately rub with lemon to stop discolouring. Place the peeled artihokes in a deep pot with enough water and lemon juice mixture.

    Peel the stems and cut them about 10 cm. long sticks. Immerse them also in water and lemon mixture.

    Saute the chopped onion with oil in the pressure cooker. Place the artichokes to the pressure cooker by controlling whether they are discoloured.

    If yes, before placing to the pressure cooker, re-carve tenderly only the darkened parts with a knife edge.

    Add 3/4 cup of water,1 t. lemon juice, salt and sugar. Cook 10 – 15 minutes until the artichokes are tender.

    for the fava sauce:

  • 1/2 cup dried horse beans (dry fava ~ ???? ??????????)
  • 1 small onion
  • 1 T extra virgin olive oil
  • lemon juice
  • salt
  • parsley (to garnish)
  • Soak overnight the dry fava in water.

    Next day, cook fava with onion in a pressure cooker until soft.

    Put the well boiled dry fava in a food processor. Add extra virgin olive oil, lemon juice and salt.

    Mix until it is smooth and thick. Make a fava puree.

    Pour the fava puree to a serving plate and place the artichokes on it.

    Garnish with parsley.

    Artichoke in olive oil

    December 14th, 2009 § 1 comment § permalink

    artichoke in olive oil

    artichoke in olive oil

    In Turkey a whole class of vegetables is cooked in olive oil and called “vegetable in olive oil” ( zeytinyağlı sebze), today being more conscious about healty eating, I am trying to use this beautiful oil more often.

  • 8 artichokes with stem
  • 1 medium onion
  • 50 gr peas
  • 3/4 cup water
  • 6 T. extra virgin olive oil
  • 2 lemons
  • deep pot covered with water and 1 lemon juice
  • 1 t. sugar
  • salt
  • Start breaking off outer leaves by using a rubber glove. Leave 1cm lenght of the stem and trim the rest. Peel the artichoke until tender leaves in the center. Rub with lemon the peeled part of the artichoke. Now remove the tender leaves and hairy chokes with a teaspoon. Immediately rub with lemon to stop discolouring. Place the peeled artihokes in a deep pot with enough water and lemon juice mixture. Peel the stems and cut them about 10 cm. long sticks. Immerse them also in water and lemon mixture.

    Saute the chopped onion with 3 T. olive oil in the pressure cooker. Place the artichokes to the pressure cooker by controlling whether they are discoloured. If yes, before placing to the pressure cooker, re-carve tenderly only the darkened parts with a knife edge. Add peas, 3/4 cup of water,1 t. lemon juice, salt and sugar. Cook 20 minutes until the artichokes are tender.

    Place the artichokes to a service plate, pour extra virgin olive oil and garnish with parsley.

    The vegetable dish in Turkey is served before dessert and fruit.

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