Stuffed Artichokes with Olive Oil (Fresh Artichoke)

Hello Dear Friends,

Last year, after the Alaçatı Herb Festival, I shared 2 wonderful recipes from Figen Abla, the owner of Viento Alaçatı. The first of these Crete the other is Chania Pastry was. This year, we found the opportunity from work and stopped by the festival to escape from the intensity of the festival and take a breather.

He prepared very nice recipes for the festival, I especially loved the lamb meat artichokes, nettle soup and stuffed artichokes with olive oil. When I said that I wanted to share these wonderful recipes with you, he did not break us and wrote:)

Hatta artichoke I also took a tricky point that you should pay attention to when choosing. When buying a stemmed artichoke, shake the artichoke from the stem to see if it is fresh. If it is soft and plays easily left and right, you can buy it with peace of mind.

Very fresh, baby artichokes You don't need to trim your hairs either. You can clean it well and cook it by dividing it into 2 parts lengthwise.

Remember, we use everything raw in this recipe. If you are only going to use it, you can roast the pine nuts very little.

It is very important to be fast and plenty of lemon juice so that the artichokes do not turn black. Be careful when peeling it, but you can easily clean your hands with lemon juice and peel.

If you want to know more about Viento Alaçatı You can follow their instagram accounts.

Love…

Ingredients for Stuffed Artichokes with Olive Oil (Fresh Artichoke) Recipe

• 5-6 fresh artichokes (medium size)
• 2 lemons
• Su

Inner material:

• 1 cups of rice
• 1 bunch of spring onions (only white stems will be used)
• 1 medium onion
• quarter bunch of fresh mint
• half a bunch of dill
• 1 tea spoon black pepper
• 2 tea spoon salt
• 1 teaspoon of granulated sugar
• Juice of 1 lemon
• 2 tea glass of olive oil
• 3 tablespoons of currants
• 3-4 tablespoons of peanuts

How to Make Stuffed Artichokes with Olive Oil (Fresh Artichoke) Recipe?

1. Soak the rice and currants in separate bowls and set aside. Roast the pine nuts in a small pan without oil for 1-2 minutes and set aside.
2. Fill a deep bowl with water for the artichokes, squeeze 1-2 lemons into it and throw the peels into the water.
3. Cut off the stems of the artichoke and trim the bottom so that it fits in the pot. Clean the hard and prickly outer leaves by plucking 1-2 rows from the bottom with your hands.
4. Cut the leaves at the tip of the artichoke with the help of a knife (keep the knife sharp or it will be difficult for you)
5. After opening and blowing the leaves in the middle of the artichoke with your hand, clean the small purple leaves and the hairs under them with the help of a dessert spoon.
6. Immediately put the cleaned artichoke in water with lemon so that it does not turn black.
7. Finely chop the white parts of the fresh mint, dill and spring onions. Chop the onion.
8. Mix all the ingredients you chopped in a bowl. Strain the rice and currants you put in the water half an hour ago and add them to the greens.
9. Add salt, pepper, granulated sugar, pine nuts and olive oil and mix.
10. Take the artichokes out of the water, distribute the mortar you prepared in the middle and between the leaves.
11. Put the artichokes in the pot, add enough water to reach half of the artichokes. Add some salt, 4-5 tablespoons of olive oil and the juice of 1 lemon to the water and close the lid of the pot.
12. Cook on medium heat until the water boils, then cook on low heat until the artichokes soften. (average 45-50 minutes)
13. Leave the cooked artichokes to cool. Serve with lemon slices and dill, if desired.