Vegetable
Artichoke
- Prep time 1 hour 20 minutes
- Cook time 35 minutes
- Serves 4
Author Notes
Now that the season is over, it's time to make the artichokes, one of my favorite vegetables, dinner. I'm very lucky with artichokes because I live in the village, so we can grow the artichokes ourselves but we grow more fruit,my grandma grows both for our loved one and for its own additional income.She’s New Year's Eve, the team gathers the artichokes in May. My grandmother's artichokes are known here, so she doesn't have to go to the market and sell them.
My grandma cuts the artichokes according to the customer's request.For example For example, baby artichokes collect those who want artichoke without allowing the artichokes to grow too much. Artichoke those who want large artichokes gather after a certain period of time after the artichokes have grown. The many ingredients I use in the recipe are very healthy and delicious for which we grow and produce (olive oil) You can add grapes and cloves.
I hope you luck this recipe,
Elif T.
—Elif Temir
Ingredients
-
1 cup
rice
-
1/2 cup
hot water
-
2
onions
-
1 bunch
fresh mint
-
6 tablespoons
olive oil
-
1 teaspoon
black pepper
-
4 tablespoons
tomato souce
-
1 tablespoon
salt
-
8 ounces
artichoke
-
1 piece
onion
-
1 bunch
dill
-
1 piece
limon
Directions
- Carefully extract the artichokes you have purchased in whole condition.Clean the excess and bruised leaves, remove the hairy parts in a neat way. cooking advice :If your inner mortar increases, you can use potatoes instead of artichokes
- 1-For the inner mortar of stuffed artichoke with olive oil; peel the oversized onion swarmed into small pieces 2- Finely dry the dill and fresh mint, where you extract the sap sections. Wash the rice in plenty of water and drain the excess water. 3-Fry the olive oil in a large-bottomed saucepan. Roast the onions until they add and color. Add the stuffed peanuts and stir. 4-When the onions are softened, add the rice you drain and continue the mixing process. 5-Finally give the hot water to the filling mortar, which you add and mix with salt, powdered sugar and spring. 6-Remove the inner mortar from the stove, which you cook over low heat until it drains its water, and leave on one side to cool. 7-Leave the artichokes, where you cut the thick stalk sections, to soften in a deep container with lemon/boiling water. 8-Cut the remaining meaty leaves on the outer part of the artichokes you rinse in cold water by adjusting them equally with the help of a sharp knife or kitchen scissors. 9-Gentrify the middle parts with your fingers. Take the extra leaves in the middle.Scrape and remove the furry parts in the middle with the help of a teaspoon. 10-Rub the artichokes you have rinsed in plenty of water for the last time with lemon juice and wait for a short time so that they do not darken. 11-Add the finely chopped dill and fresh mint to the cooled interior, then stir slightly with the help of a wooden spoon. 12-Fill the filling mortar into the middle of the cleaned artichokes 13-Index the artichoke fillings you prepared in a large-bottomed and high saucepan without leaving space. 14-Cut olive oil on them. Put the hot water in the pot without adding too much on top of the fillings. 15-First, put greasy paper on the fillings, then cover the lid of the pot and cook for about 40 minutes over low heat.Check your water between them. 16-
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