Binnur's Turkish Cookbook - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Wednesday, July 04, 2007

Artichokes with Rice in Olive Oil

(Pirincli Enginar)

Artichokes with Rice in Olive Oil
5 large artichokes

5 tsp rice, washed, drained
1 small onion, chopped
2 tbsp dill, chopped (half to be used after cooking)
1 tbsp sugar
50 ml extra virgin olive oil (half for cooking, half for after cooking)
3/4 cup + 3/4 cup hot water

How to prepare Artichokes:
Trim the base of the stem (picture). Break off all the dark leaves (don't throw away, see below) until you are left with just the light coloured, tender leaves in the center (picture). Scoop out the light green leaves with teaspoon and discard, then rub with lemon to prevent from getting dark (picture). Clean off the bottom part with a knife (picture). Now, the artichoke is trimmed. Leave in the water & lemon juice mixture to prevent discoloration.

Saute the onion with olive oil in a pot. Add the rice, salt and sugar, and cook for a few minutes over medium heat. Pour 3/4 cup of hot water in it, stir and cover. Turn the heat down to low, cook until the rice is soft, add dill and toss.

Place the artichokes in a shallow pan, fill them with the rice equally. Pour 3/4 cup of hot water into the pan from the side, cover the lid. Cook until artichokes are fork tender over medium-low heat. If necessary add little by little more hot water.

Arrange them on a service plate, pour the remaining half of the olive oil over and sprinkle some chopped dill on top. Serve at room temperature or chilled.

Meal Ideas:
- Sultan's Pleasure, Carrot Salad and Cherry Jello Dessert.

Artichoke Leaves
(Enginar Yapraklari)

Artichoke Leaves

Don't throw out the leaves. They are very delicious, light coloured and crunchy. It's not much but you'll enjoy having them. My mum used to prepare this sauce in a small bowl before starting to prepare the Artichokes above.

Extra virgin olive oil
Lemon juice

Throw out the first 2 line of the leaves, then after breaking every leaf, dip the white root part of the leaf in the sauce. It is only one delicious bite. I hope you will enjoy it like my mum and I did :)



At 12:48 PM, Anonymous Anonymous said...

Beautiful photos and presentation!

At 1:00 PM, Anonymous Anonymous said...

Binnur... just to say thanks!!! not only for your good recipes, we love your tips, your pictures and the good presentation!! and just some persons are very able to answer the questions....

At 5:13 PM, Blogger Binnur said...

Thank you, you both made my day:)

At 7:55 PM, Anonymous Anonymous said...

I was wondering could use caned artichoke hearts instead of fresh ones?

At 8:28 PM, Blogger Binnur said...

Hi Frank,
You can use canned or frozen artichoke bottoms not hearts for this recipe:) But you can always try!

At 3:32 AM, Anonymous Anonymous said...

hi after preparing the sauce, is only a white part of the artichoke leaf edible?thx

At 9:45 AM, Blogger Binnur said...

Yes, only the white part which is one bite:) The rest of the leaf is hard, not chewable.

At 7:22 AM, Blogger Doris said...

I'm living in Turkey, and I see complete artichoke plants (not just the globes, but stems and leaves as well) in the market. I know how to handle the globes, but what can I do with the stems and leaves? I can't believe Turkish cooks buy these artichokes, and throw out everything but the globes!

At 11:32 AM, Blogger Binnur said...

Hi Doris,
Yes, the stems are thrown out as you can not make anything with them. However the leaves are edible. Indeed I have a recipe to use the leaves as you can see under the recipe.

At 9:33 AM, Blogger Ausseric said...

Simple to understand, great pictures of preparation...celebrates the main ingredient...YUM.

At 5:34 PM, Anonymous Anonymous said...

As a child, my grandmother always steamed the whole artichoke. We would each get a whole artichoke. We would peel the leaves, and scrape the flesh of the leaves with our teeth, until only the wholly edible leaves and heart was left. Then we held the artichoke by the stem, and ate the rest!


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