Zeytinyagli Enginar, Turkish Style Artichokes in Olive Oil
Turkish cuisine is not all about kebabs and doners. It's also a vegan's or vegetarian's paradise with all the seasonal fresh vegetables and simply cooked or braised in their own juices, then doused with olive oil and served cold.
Artichokes are one of the favorite vegetables used for olive oil dishes and is a real delicacy even cooked simply with olive oil. It's a seasonal vegetable mostly available in early spring times, but I would buy this wonderful ingredient whenever I see them on the market for this delicious, healthy and vegan dish. Loaded with nutrients and vitamins, artichoke is said to have countless health benefits including improving liver health, regulating blood pressure and lowering blood sugar.
In this video, I'll show how to clean, trim the artichokes for stuffing or to make artichoke bottoms and also will give some simple tricks to avoid oxidation (causes darkening) of the artichokes.
In the second part, I will show you the simple method to cook artichokes in olive oil Turkish style.
Hope you enjoy this detailed, step by step recipe of this wonderful dish from Turkey!
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Ingredients:
• 4 artichoke bottoms
• 1/2 cup extra virgin olive oil
• 1 onion (diced)
• 1 carrot (diced)
• 1 potato (diced)
• 1 cup green peas
• 4 lemons (2 for the recipe & 2 for acidulated water)
• 2 tsp sugar
• 1 tsp salt
• 1/2 cup dill (finely chopped)
• 1/2 cup water (extra 2 liters of water for acidulated water)
0:00 Intro
0:15 How to trim and clean artichokes
0:44 Preparing artichoke for stuffing
2:15 Preparing artichoke bottoms
3:48 How to cook artichoke bottoms (Turkish style - vegan recipe)
#artichokes #turkishfood #veganrecipes
Irresistible Garlic Artichokes | Easy Spanish Tapas Recipe
EPISODE 669 - How to Make Spanish Garlic Artichokes | Alcachofas al Ajillo Recipe
FULL RECIPE HERE:
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Stuffed Artichoke Hearts Recipe
We prepared a very healthy vegetable dish for you! Artichokes are probably one of the most delicious vegetables ever! And in this method, you will have them in the healthiest and easiest way. A very charming option for the vegetarian guests aw well. Highly recommended! Transfer the broad beans into a large bowl Add the peas and the shallots add the carrot cubes potato cubes and the garlic finally add the salt,sugar and the lemon juice and the olive oil add 2cups of hot water into the pan Cook for an hour on low heat
INGREDIENTS
5 big artichoke bottoms
250g(9 oz) broad beans
250g(9 oz) peas
15-20 shallots
1 carrot (in cubes)
A handful of dill
1 potato (in cubes)
½ lemon
½ cup olive oil
2 cloves garlic (chopped)
1 tbs sugar
2 tsp salt
ITALIAN STUFFED ARTICHOKES | How to Make the Best Stuffed Artichokes Recipe❤️ SK by Michelle
Episode 42: This episode Michelle's husband, Dana, takes us on a journey and shares his favourite childhood dish Traditional Stuffed Artichokes. This recipe was passed down to him by his Noonie (Grandmother). They make a delicious appetizer or a show-stopping side dish! Say hello to your new favourite artichoke recipe!
Ingredients:
4 large Artichokes (cleaned, trimmed & cored)
3 cups of water
Juice from 1/2 of a lemon
Stuffing/Filling:
4 cloves garlic - minced
2 cups plain bread crumbs
3/4 cup of Parmesan cheese
2 tablespoons chopped fresh parsley
1/2 cup olive oil
3/4 cup chicken stock
1/2 cup white wine
1 lemon, zested
2 garlic cloves
2 Bay leaves (dried)
salt & pepper to taste
Instructions:
1. Cut the bottoms off from the artichokes & trim the leaves. Core out the center including the purple leaves. Squeeze the juice from 1/2 of a lemon over the artichokes --this prevents them from browning
2. Place them into a large pot and add 3 cups of water around them. Bring it to a boil and then lower the temperature to med - low. Place the cover over them slightly and continue to cook them for about 50 minutes.
3. In a large skillet sauté 4 minced garlic cloves in 4 Tbsps of olive oil for only about 1 minute - do not brown the garlic! Add the 2 cups of breadcrumbs, 3/4 cup of parmessan cheese, 2 Tbsp's of chopped fresh parsley and 1/2 cup of olive oil. Add salt & pepper to taste!
4. Preheat the oven to 350 degrees . Remove artichokes from the pot and let them cool slightly. Once the y are cool to touch start by filling them from the center and out towards the leaves with the breadcrumb stuffing/filling mixture. Place them into a 9x13 glass baking dish. Add the 3/4 cup chicken stock, 1/2 cup of wine, 2 garlic cloves and 2 dry bay leaves . Drizzle more olive oil on top of each artichoke, sprinkle lemon zest on to each one. Cover with foil bake in a 350 degree oven for 20 minutes and then finally remove the foil and bake for another 25 minutes!
5. Top with some fresh Parmesan Cheese, drizzle of Olive Oil and of course the delicious juice from the drippings on top! Dober tek!!
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The Simplest Way to Cook & Eat Artichokes with Olive Oil
Ever wondered how to make the humble artichoke shine? Today, we'll demonstrate the simplest way to cook artichokes. Trust me, this isn't just another recipe; it's a passport to a heart-healthy and utterly delicious experience. Let's make the artichokes glow with the sheen of olive oil! ????
BABY ARTICHOKES WITH CORIANDER
4 small artichokes
2 tbsp coriander seeds
¾ tea glass virgin olive oil (use one of the best)
30 grinds blackpepper
6 cloves of garlic
1 lemon
Salt
Keep the leaves of the artichokes and clean the middle parts. Then, split it into two and boil in boiling water and stir once in a while so that they all change place in the pot (because all of them will try to come to surface).
Meanwhile, crush garlic with salt in the mortar, and add olive oil. After stirring the mixture in the mortar for a while, pour it into a bowl. Crush the coriander seeds for a short while in the mortar and add into the mixture. Grind some black pepper on top and wait for the tastes to merge.
Next, place the artichokes on a plate, pour the mixture over them and spread it around. After the artichokes absorb the sauce, squeeze a lemon over them. Enjoy!
When eating the artichokes, fully enjoy the leaves using your teeth.
Stuffed Artichokes - Italian style
Growing up as a child in an Italian household, my mother would make stuffed artichokes monthly - we loved them! Over the years, Laura has also mastered making them and today, she shares her recipe with you. Hope you enjoy it :)
0:00 introduction
0:14 preparing the broth
1:08 how to clean an artichoke
5:56 preparing the stuffing
11:01 stuffing the artichokes
13:19 baking the artichokes
14:55 how to eat an artichoke
Laura’s Stuffed Artichokes – Italian style
Ingredients
• 4 large Artichokes
• 1 ½ liters of water
• Juice from 1 lemon
• Salt
• Extra virgin olive oil (EVOO)
Stuffing ingredients:
• Stems from Artichokes, pealed and chopped into tiny pcs.
• Bread, cut up into small 1/4-inch cubes (about 4 - 5 cups worth)
• 1 – 2 TSP oregano
• 1 – 2 TSP parsley
• 1 garlic clove, minced
• ½ tsp salt
• Extra Virgin Olive oil (EVOO)
• Water (from artichoke pot)
Process
• In a pot, add 1 ½ liters of water, lemon juice, ½ tsp salt and 1 TBSP EVOO. Bring to a boil, leave lid on and set aside, keeping water hot
• Clean your artichokes by cutting off bottom stem (reserve the stems). Place on counter cut side up, and apply some pressure to the artichoke, while rolling it around – this will loosen the leaves. Remove the tough bottom layer of leaves. Then cut off all the “sharp tips”, off every remaining leaf (scissors work well). Open the artichoke from the top/middle and inside, remove the “fuzzy” part right in the middle, on the bottom, and discard that part.
• After cleaning, wash the artichokes and then place them in the pot of pre-boiled water (which still needs to be hot) and let them soak for 30 minutes with lid on. (Note: we will also need to use this water later)
• Meanwhile, preheat your oven to 350 degrees, and let’s make your stuffing.
o For your stuffing, put chopped stems, oregano, parsley, garlic, salt in a bowl. Add ½ cup of water, taken from your hot pot with the artichokes in it, and mix till combined.
o Add the chopped bread to the bowl, and mix everything together. Add another ½ - ¾ cup of water (again, form your artichoke hot pot), enough to make your bread moist and almost stick together. Now drizzle EVOO over the bread and mix in again. Set aside
• Remove artichokes from the pot and begin to stuff them with the bread crumb mixture. Stuff the leaves all around with a bit and then fill the middle completely to the top.
• Take a deep oven dish (like a casserole dish) and rub some oil on the bottom and sides. Place your artichokes in the deep dish, cut side down (i.e. the cut stem side down)
• Now pour in some water from the hot pot that the artichokes came out of – you will want enough water to fill the bottom of your casserole dish, about 1 inch deep.
• Cover the artichokes and place into your preheated oven – bake for 45 mins with lid on. Remove lid and continue to bake for 10 – 15 more minutes
• Remove and enjoy while hot
Tips on eating the Artichokes
• Remove each leaf and scrap each leaf, between your top and bottom front teeth. There will be a tender part on the inside of the leaf, that will be eating, along with any breading.
• As you get close to the middle, the leaves will be come smaller and more tender – at this point, you will be able to eat the whole leaf, as opposed to just scraping them.
• Then, of course, you can eat all the stuffing in the middle, and you can also eat the base of the artichoke ???? (if there are any “fuzzy” parts left on the bottom, just remove them and then you can eat the base)
• These are delicious and “fun” to eat
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