A delightful and wholesome dish bursting with Mediterranean flavors is stuffed artichokes. Artichokes filled with veggies and aromatics are sautéed in olive oil and lemon juice in this classic Turkish dish. They work nicely as a meze pick or a tasty side dish, and they make an attractive appetizer with spring or summer celebrations. It’s a terrific addition to any diet because it’s a delicious dinner that’s also healthful.
One of the most preferred options in Mama Fatma’s à la carte menu is this delicious-stuffed artichoke recipe. It is a unique flavor that you should definitely try. Don’t forget to make a reservation.
What Is Stuffed Artichokes (Enginar Dolması)?
A type of stuffing done with meat or oil is called stuffed artichokes baked. One of the most popular meals in Cretan cuisine. Stuffed artichokes baked, can be found in Ottoman food. Folate, magnesium, and vitamin K are all abundant in artichokes. They contain lots of antioxidants and have a lot of fiber. A rich and deep flavor profile is created by the perfect mix of vegetables, herbs, and artichokes, and it is guaranteed to be a winner at any dinner party.
Ingredients
- Medium-sized, fresh artichokes, 5 to 6
- a water a lemon
- Rice, one cup
- 1 bunch of spring onions, using only the white stems
- 1 small onion
- fresh mint in a quarter-bundle
- a half-batch of dill
- Black pepper, 1 tea spoon
- Salt, two teaspoons
- 1 teaspoon of sugar, granulated
- lemon juice from one
- 2 tea glass of olive oil
- currants, 3 tablespoons
- Peanuts, 3–4 tablespoons worth
How To Make Stuffed Artichokes?
Separate bowls should be used for soaking the rice and currants. For 1–2 minutes, dry-roast the pine nuts in a small pan without any oil. One or two lemons should be squeezed into a deep bowl of water for the artichokes, and the peels should also be added. The artichoke’s stems should be removed, and the bottom should be trimmed to fit the pot. Pick a few rows of the bottom leaves to remove the tough, spiky outer leaves. With the aid of a knife, trim the artichoke’s tip leaves.
With the aid of a dessert spoon, wipe the small leaves of purple and the hairs under them after opening, and blow the leaves in the center of the artichoke with your hand. To prevent it from becoming black, place the cleaned artichoke right away in water with lemon. The white pieces of the fresh mint, dill, and spring onions should be chopped finely. Slice an onion. In a bowl, combine all the ingredients that you chopped. Add the grain and currants you soaked in water 30 minutes ago to the greens after straining them. Mix in the granulated sugar, pine nuts, olive oil, salt, and pepper. Remove the artichokes from the water, then divide the mortar among the leaves and in the center.
Place the artichokes in the pot and then fill it halfway with water. Close the pot’s lid after adding some salt, 4–5 tablespoons of olive oil, and 1 lemon’s juice to the water. Cook the stuffed artichokes with meat on low heat after bringing the water to a boil on medium heat. Usually 45 to 50 minutes. Let the artichokes cool after cooking. If desired, garnish with lemon slices and dill.
Use high-quality olive oil is essential as it brings out the flavor of zeytinyagli foods and will significantly alter the flavor. Pick the ideal artichokes by selecting those that are firm, fresh, and heavy for their size. Don’t buy artichokes if they have brown spots or dried leaves because they could mean they are past their prime. Trim the upper part of the artichoke and take out the stalk and rough outer leaves to properly prepare the stuffed artichokes with meat. After removing the choke with a spoon, get ready the artichoke for stuffing.
How To Serve Stuffed Artichokes?
Serve the filled artichokes at a cool temperature or slightly warm, since that is when they taste their finest. For a splash of color and flavor, garnish with fresh herbs as well as lemon slices. Another excellent option you have is green herb potato soup or cooked fresh potatoes with butter. Another option is a carrot tart cake.
How To Store Stuffed Artichokes?
Artichokes can be stored without going bad for two to three months. Cooked artichoke leftovers keep for about two to three days in the refrigerator in sealed containers. However, keep in mind that cooked artichokes won’t keep at room temperature for more than two to three hours. When stored in an airtight container and kept in the refrigerator, the leftovers could last up to 5 days. Put the cooked vegan stuffed artichokes in airtight containers or freezer bags. To keep the artichokes from browning, liberally sprinkle them with lemon juice.
What To Eat With Stuffed Artichokes?
As a main meal, stuffed artichokes go well with a bowl of Persian Shirazi Salad, some chicken with stuffed artichokes or toasted sourdough bread, and some sourdough bread. As an alternative, you can offer it as a meze dish alongside Arnavut Cigeri, Fasulye Piyaz, and Circassian Chicken. As a side chicken with stuffed artichokes, Zeytinyagli Enginar Dolmasi goes well with Turkish rice pilaf or yellow rice.
Are Stuffed Artichokes Healthy?
A gluten free stuffed artichokes should have brilliant green leaves that are closely clustered. It might not be fresh if the leaves are wilted, discolored, or starting to open up. Additionally, the leaves must appear solid and closely clustered. The artichokes can be past their prime if they feel mushy or soft. Throw the gluten free stuffed artichokes away right away if it has a foul odor, noticeable color or aesthetic changes, or mold. Throw the artichoke aside without further consumption if there is no issue with the fragrance but an odd taste. Considering these situations, if you choose your vegetables correctly, vegan stuffed artichokes is a very healthy dish and has many benefits for the body.
