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

Wednesday, May 15, 2013

Orange Artichokes and Fennel in Olive Oil

(Zeytinyagli Rezeneli Enginar - Istanbul)

 Orange Artichokes and Fennel in Olive Oil
3 artichokes, fresh or frozen (thawed), sliced
1 fennel, sliced
2 green onions, cut in 4 or 5
~20 ml extra virgin olive oil (half for cooking, half for after cooking)
Juice from one orange
4-5 slice of orange
1 tbsp juice of lemon
1/4 cup water

Fronds of fennel
2 tbsp pine nuts, lightly toasted

Place the artichoke and fennel in a shallow pot. Arrange the orange slices and green onions over the top. Add the orange juice, olive oil, water, juice of lemon, salt and pepper. Cover and cook until the vegetables are tender at low heat. Let it cool down first.

Arrange the Orange Artichokes and Fennel in Olive Oil on a service plate. Pour the remaining half of the olive oil over. Sprinkle the fronds and pine nuts over the top. Serve at room temperature or chilled.



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