Stuffed Artichokes in Olive Oil
Submitted by oak2041
Stuffed artichokes in olive oil: trimmed artichoke hearts filled with fava bean and dill rice, then slow-braised in lemony olive oil. Classic Turkish ‘zeytinyagli’ meze served cold.
YIELD
6 servingsPREP
20 minCOOK
50 minREADY
2 hrsStuffed artichokes in olive oil is a classic Turkish ‘zeytinyagli’ (literally ‘with olive oil') vegetable dish, served cold as part of a meze spread or alongside rice and yogurt. The trimming work is the time-consuming part: snap off the tough outer leaves, slice off the inner leaves above the heart, scoop out the fuzzy choke, peel the stem and base. Each trimmed artichoke goes into a bowl of acidulated water (lemon juice and a bit of flour, the flour keeps the cut surfaces from oxidizing) until they’re all ready.
The stuffing is a fragrant rice pilaf studded with double-peeled fava beans, cooked onion, olive oil, salt, and a generous quantity of fresh dill. The trimmed artichokes get filled, wrapped in a damp wax-paper packet (a Turkish trick that holds the rice in and steams the artichoke gently), arranged stem-down in a pan with reserved lemon water, more olive oil, lemon juice, and a touch of sugar. A long, slow simmer of at least an hour braises everything tender as the cooking liquid reduces around them.
The dish must cool to room temperature or chill before serving. The flavors deepen as it sits and the olive oil takes on the artichoke’s earthiness. It’s a stunning summer meze.
Pro Tips
- Rub each trimmed artichoke surface with a salted lemon half as the directions specify. This is the most effective oxidation block, better than just lemon water.
- Double-peel the fava beans (split the pods, then slip the skins from the individual beans). The inner skins are tough and bitter and ruin the dish.
- The wax-paper wrap is essential. Without it the rice spills out during the long braise and the artichokes go bald.
- Add liquid as it absorbs throughout the simmer. The recipe specifies this and means it. Dry pan equals burnt artichokes.
Variations
- Replace the fava beans with shelled fresh peas or edamame when favas aren’t in season.
- Add chopped fresh mint along with the dill for a more layered herb profile.
- Stir a tablespoon of currants and pine nuts into the rice for an Ottoman-style sweeter, richer stuffing.
Ingredients
Directions
Mix juice of 2 lemons and the flour in a large bowl.
Add 2 qt water and mix thoroughly.
Wash artichokes, bend back and snap off outer leaves.
Leave only the tender inner leaves.
Slice off these leaves just above the heart and scoop out the fuzzy choke and remaining pinkish leaves.
Cut off the stem and peel around the base with a vegetable peeler until you reach the whitish tender part.
As you trim each artichoke, take a lemon half, sprinkle it with salt and rub it all around and inside the base to prevent discoloration.
Then drop each artichoke into the lemon water mixture.
Remove jackets of fava beans.
Sprinkle beans with salt and let stand for 5 minutes.
Remove skins, rinse and reserve.
Heat 1 cup olive oil in skillet.
Add onions, ½ teaspoons salt and sauté for 5 minutes.
Stir in fava beans and rice. Cook for 5 minutes, stirring, and add ½ cup water.
Cover and cook for 5 minutes until the water has been absorbed.
Stir in the dill, salt and remove from heat.
Let stand covered for 15 minutes.
Remove artichokes from water bath.
Reserve 4½ cup liquid.
Stuff centre cavity of artichokes with the rice.
Place each one on a sheet of wax paper, sprinkle with a little water and wrap as you would a package.
Arrange them stem sides down in a heavy shallow pan.
Add 4½ cup reserved liquid, ¼ cup olive oil, juice of ½ lemon and sugar.
Cover and cook over medium heat for 10 minutes.
Reduce heat to low and simmer for 1 hour. The liquid will be continually absorbed so add more as needed.
When the artichokes are tender, let them cool, Unwrap them and arrange them on a serving platter.
Serve cold with garnish as part of a buffet.
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