Spring is a perfect time in Turkey to prepare this dish. You will notice artichoke sellers even in the streets. Residents of Turkey are so lucky to have fresh artichokes all peeled and prepared, ready to be cooked. You might have noticed that sellers also sell broad bean seeds next to freshly peeled artichokes. This is because artichokes and broad bean seeds make a perfect match.
Allergens and food intolerances
Broad beans belong to the legume family and there is a hereditary disorder called fauvism which is an allergic-like reaction to broad beans.
Artichoke may cause an allergic reaction in people who are sensitive to the Asteraceae/Compositae family.
However, do not let this information scare you if you do not have these allergies. Artichokes and broad bean seeds have many health benefits, they are both liver-friendly. Artichokes are even sold as nutritional supplements. Please also note that this recipe is vegan and gluten-free.
How to prevent artichokes from darkening
There are few tips to prevent artichokes darken. As soon as they are peeled they must be soaked in a water with lemon juice. Another tip is; when the artichokes are in the pot, do not use any metal spoons or similar.
Broad bean seeds
The broad bean seeds become softer when you peel them. I frankly like them when not peeled, so you can skip the peeling if you think it is a burden. If you choose to peel them you will notice a small black dot on each seed. Just cut that black dot and you will be able to peel the seed easily.
If you do not want to make this recipe with broad bean seeds you can replace broad bean seeds with potato, carrot and peas. Make sure to cut the potato and carrots into small cubes after peeling.
Artichokes are probably one of the very few vegetables and fruits that are sold by numbers not kilos, so this is often considered a dish for guests for many.
I hope you try it out and enjoy it. If you liked this recipe check my celeriac recipe for an alternative in case you cannot find peeled artichokes.
Artichokes with Broad Bean Seeds
Ingredients
- 6 artichokes peeled
- 250 grams broad bean seeds
- 1 red pepper
- 6 spring onions chopped
- 1 garlic clove chopped
- 1 lemon
- 4 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon sugar
- 6 stalks dill chopped, to garnish
Instructions
- Prepare a bowl with water and 1 lemon's juice. Wash the peeled artichokes one by one and rub them with half a lemon which is dipped into salt. Then immediately put the artichokes in the bowl with lemon’s juice and water. The water should be enough to cover the artichokes. Keep the artichokes in this water bowl, till the moment you will add them to your cooking pot.
- Chop the onion. Add the olive oil to your pot – you can also use a pressure cooker or an instant pot. Heat it slightly and add the onions. If spring onions are not available you can use chopped dry onions too. Saute until onions are translucent.
- Then add the chopped garlic and saute for another minute.
- Take out the seeds of the red pepper and cut it into small squares. Add to the pot and mix.
- Peel the broad beans, take out the seeds. You can peel the seeds by making a small cut on the black dot on the top of each seed. Add these seeds to the pot and mix. You can choose to skip this step.
- Add the salt and sugar. Mix.
- Finally, place all the artichokes with the shallow part facing downwards. Do not stir with a metal spoon once you have added the artichokes to the pan. Add a minimum amount of warm water to barely cover the bottom of the pot.
- Cook first with high heat until the water boils, then lower the heat. Cook until the artichokes are ready. It will take about 20 minutes if you are not using a pressure cooker or an instant pot.
- As for all Turkish style olive oil dishes, it is better to keep the pot covered until it cools. Then transfer to a serving plate.
- For preparing the serving plate. Place the artichokes with the shallow parts facing up. Fill the holes with the other vegetables and the broad bean seeds.
- Pour the water remaining in the pot on each one.
- Chop the dills. Sprinkle some on each artichoke.
- Serve chilled or at room temperature as a side dish.
Notes
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