Stuffed Artichokes with Olive Oil (Zeytinyagli Enginar Dolmasi)

27th, 2013
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Stuffed Artichokes with Olive Oil (Zeytinyagli Enginar Dolmasi)24 fresh whole artichokes

1 cup rice, washed and drained

1 onion, finely chopped

2 Tbsp fresh parsley, finely chopped

3-4 pieces green onions, chopped

1 tsp salt

½ tsp cumin

½ tsp dried mint

¼ tsp black pepper

1 lemon’s juice

1/3 cup olive oil

Cut the stalks of the artichokes and remove the tips of the leaves with scissors. Remove the bottom layer of the leaves as well. Open the middle of the artichokes and remove the purple hairy part with a teaspoon. Drizzle some lemon juice in the middle part to prevent browning.

Mix all the stuffing ingredients and fill the artichokes starting from the middle and going towards the outer leaves. Open up the leaves and try to fill in each leaf even though it is not much. Place them in a pot and fill it with hot water until the half of the artichokes. Add some salt and lemon into the water. Bring to a boil and cook for about 1-1 ½ hours. Occasionally, spoon some water and pour over the artichokes to prevent them from drying.

Serve them either hot or warm. Start eating from the outer leaves and go toward the middle. Place each leaf in between your teeth, pull out and eat the bottom part.

ENJOY

 

 

Asparagus with Walnuts (Cevizli Kuskonmaz)

 

½ lb asparagus, washed and cut into 1 inch pieces
½ cup crushed walnuts
2 tbsp butter
½ tsp salt
1 tbsp lemon juice
A pinch of black pepper
Boil asparagus for 2-3 minutes, then wash under cold water and drain.
In a skillet, melt the butter and roast walnuts for about 2-3 minutes over medium heat. Then stir in broiled asparagus and add salt. Stir fry asparagus for about 3-4 minutes.
Let asparagus cool, then sprinkle black pepper and drizzle lemon juice all over.
Asparagus with walnuts is ready to serve.
ENJOY

 

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