Aegean Style Artichokes

An earthy medley of vegetables, this Turkish starter invites a symphony of flavours to dance upon your palate.

Enjoy your healthy and delicious food...

serving 4 People

time 50 min

INGREDIENTS

• 2 artichokes

• 6 large carrots

• 4 potatoes

• 6 spring onions

• 6 garlic cloves

• handful mint

• 120ml extra virgin olive oil

• 60ml white wine

• 500ml vegetable stock

• Salt and pepper to taste

How to Cook

1. Begin by thoroughly washing the artichokes, carrots, and potatoes to remove any dirt or impurities that may be present. Once cleaned, proceed to trim the artichokes by removing the tough outer leaves and cutting off the top portion, leaving the tender heart intact. For the carrots, peel them and cut them into uniform slices to ensure even cooking. Similarly, peel the potatoes and chop them into bite-sized pieces, ensuring they are roughly the same size as the carrots for consistency. Next, finely chop the spring onions, using both the white and green parts for added flavor and color, and mince the garlic cloves to release their aromatic oils.

2. In a large saucepan, heat a generous amount of high-quality olive oil over medium heat. Once the oil is shimmering, add the finely chopped spring onions and minced garlic to the pan. Season with a pinch of salt and freshly cracked black pepper to taste. Sauté the mixture for about 5 minutes, stirring occasionally, until the spring onions become translucent and fragrant, and the garlic is softened but not browned, as burnt garlic can impart a bitter taste to the dish.

3. Next, carefully pour in a splash of white wine, allowing it to sizzle and bubble in the pan. This step is crucial as it helps to deglaze the pan, lifting any flavorful bits stuck to the bottom. Let the wine cook for approximately 1 minute, stirring gently, until it has reduced by half, concentrating its flavor and adding a subtle acidity that will enhance the overall taste of the dish.

4. Once the wine has reduced, it’s time to add the prepared artichokes, carrots, and potatoes to the pan. Gently stir the vegetables to ensure they are evenly coated in the fragrant olive oil, allowing them to absorb the flavors from the sautéed spring onions and garlic. This step is important as it helps to build a rich base of flavor that will permeate the vegetables as they cook.

5. Now, pour in a generous amount of vegetable stock, enough to cover the vegetables completely, and bring the mixture to a vigorous boil. Once boiling, reduce the heat to low, cover the saucepan with a lid, and let it simmer gently for about 20 minutes. During this time, the vegetables will soften and meld together, creating a harmonious blend of flavors. Check for doneness by piercing the vegetables with a fork; they should be tender but not mushy.

6. After the vegetables have reached the desired tenderness, remove the saucepan from the heat and add a handful of freshly chopped mint leaves. The mint will add a refreshing brightness to the dish, balancing the earthiness of the root vegetables. Stir gently to combine, ensuring the mint is evenly distributed throughout the mixture.

7. Finally, serve the dish warm, either as a comforting main course or as a delightful side dish. You may choose to garnish with additional fresh mint leaves or a drizzle of olive oil for an extra touch of flavor. Enjoy this hearty, vegetable-rich dish that celebrates the vibrant tastes of the ingredients used.

Ode to the Gardens of Istanbul

PROTIPS

For a smokier flavor, grill the artichokes before adding them to the pan.

Add a dollop of Greek yogurt or sour cream to each serving for a creamy touch.