Artichoke season

Artichoke is the forerunner of spring and I would like to share with you my artichoke recipes. However always keep in mind that it suits almost every meal. For example you can create a delicious cold entrée by stuffing the cooked and refrigerated artichoke hearts with shrimp cocktail or a warm entrée by filling the artichoke hearts with mushroom ograten and baking it in the oven. Now then!! Kolay Gelsin

Istanbul Style Artichokes with Olive Oil
4-6 artichokes
2 medium size onions
1 tablespoon of rice
5-6 tablespoons of olive oil (Riviera type)
Salt, sugar and a few leaves of minced dill
First cook (at low heat) chopped onions, rice, olive oil and a piece of sugar in a casserole about 10 minutes. Add salt, artichokes and enough water. Let them cook over low heat for 30 minutes. I used to cover the meal with a foil paper, before the casserole cover. In the mean time, don't forget check if there is still sufficient water in the casserole. Check the artichokes with a toothpick if they are well cooked, . Display the artichokes on a plate with their stalk on top, stir minced dill to the onion-rice mix and put over the artichokes.

Artichokes with Puree
4-6 artichokes,
2 medium size onions,
2 medium size potatoes,
1 medium size carrot,
5-6 table spoon olive oil (Riviera type)
Salt, one piece of sugar, water

Chopped onions, peeled and sliced potatoes, peeled carrot, salt, sugar, water and artichokes together in a saucepan. Cook them around half an hour (check the cooking time with a toothpick). Put the artichokes on a service plate.
Mash potatoes with onions with a blender. Fill the artichokes with this blend. Slice (very thin) carrot to decorate artichokes. For a better decoration you can mince dill all around the service plate.
Instead of potatoes puree you can use fava instead.

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