We Turks love to poach globe artichokes in olive oil with broad beans and carrots (and potatoes, if preferred). This style of cooking in Turkish cuisine is called “vegetables cooked in olive oil”, and we enjoy them at room temperature or cold. Dressed with olive oil and lemon juice, they are not only very healthy but a joy to eat during summer time and can be kept in fridge 2-3 days.
When I got some wonderful fresh broad beans in my vegetable box last week, I got very excited dreaming about poached globe artichokes with broad beans, a traditional way to enjoy them. However I couldn’t get fresh globe artichokes, though I could find poached baby artichokes in olive oil (coming all the way from Puglia) being sold at the deli counter. So this recipe has a little twist to the traditional one though still taste as delicious and indeed much easier if you are short of time. You should be able to find them at good delis or specialty stores. If you are lucky to get fresh baby artichokes, I included a recipe to trim and poach them in olive oil.
Preparation time: 20 minutes Cooking time : 20 minutes
225gr/8oz poached baby artichokes in olive oil
90gr/6oz fresh broad beans
1 small cooked carrot, diced
Juice of 1 lemon
30ml/2 tablespoons olive oil
15ml/1 tablespoon fresh dill, chopped
Salt to taste
To prepare the broad beans, split them down the seam at the side using your thumb nail, then push out the beans with the pad of your thumb. Put the beans in a large pan of water and bring to boil. Lower the heat and simmer for about 15 minutes or until tender. Drain and refresh under cold running water, then peel off the skins.
In a wide plate, mix the already poached baby artichokes, broad beans and carrots. Drizzle the olive oil and stir in the lemon juice, combine well. Season with salt and add the dill, mix well.
You can serve this delicious vegetable course as a starter or by the side of grilled meat or fish.
Note: If you are using fresh artichokes, here is how to trim and poach them:
Pull off and discard the tough outer leaves of the baby artichokes. Keep removing leaves until the leaves remaining are mostly kid-glove soft and so light green they could be called yellow. Cut off and discard dark and medium green tops of remaining leaves.
Cut off and discard stem end. Using sharp paring knife, cut off and discard and remaining dark or medium green parts along the sides. You now have successfully trimmed a baby artichoke. To keep it from oxidizing and turning an unattractive dark brown, rub them with lemon juice. To poach; place the artichokes in a heavy pan. Mix together 1 tablespoon of olive oil, 2 fl oz water and juice of 1 lemon and pour over the artichokes. Cover the pan and poach the artichokes gently for about 20 minutes or until tender.