Pilaf with Artichoke

I really feel sorry for those who had their first encounter with artichoke eating a not so duly-cooked one with coarse leaves and unremoved hair, and then decided to turn their back on the otherwise delicious vegetable.

Also known as “liver purger”, artichoke has been subject to such urban myths that it is believed if you eat 40 artichokes in its season, it cleanses the liver! Apart from such rumors, if artichoke is cooked by talented hands, it becomes the best partner of the olive oil dishes in the Aegean cuisine.

A common type of artichoke which is known as bowl-shaped artichoke in some of the regions is mostly marinated with lemon and orange to get stuffed and served with carrots, peas, potatoes and broad beans. Additionally, thanks to the Aegean and Izmirian passion for artichoke, the variety of artichoke dishes ranges from such classical dishes to even salad made with raw baby artichokes and broad beans.

Just as the artichoke is fresh in its season and the bazaar stalls have begun to feature baby artichokes; inspired by the popularity of pilaf in Turkish cuisine, I’d like to share with you a pilaf recipe with artichoke in it, a bite from which may even inspire those who dislike artichoke to take a liking towards it.

Ingredients

20 baby artichokes

2 glasses of rice

1 onion

1 lemon

A bunch of dill

2 dessert spoon of sugar

Salt

Olive oil

Remove the petals and brush off the hairs of the artichokes. Cut them into two. Cube the stems and throw them into water with some lemon juice.

Chop the onion into thin pieces and fry in olive oil until they get transparent. Remove the artichokes from the water and toss them into the pan to fry with the onion. Squeeze a lemon into three glasses of water. Add the water into the mixture and leave it to cook for thirty minutes.

Add two glasses of rinsed rice, 2 dessert spoons of sugar and enough salt to your taste. Turn down the heat and wait for the rice to soak up all the water.

When it is done, blend it with a good amount of dill. Serve it hot or cold.

This basic and delicious artichoke pilaf recipe will shake off the prejudice that “Healthy food always tastes bad!” Of course, if you wish, you can crown its presentation with broad beans, the best accompaniment of artichoke.

Bon appétit and enjoy the taste of life…