Poached Artichokes with Broad Beans and Almonds

Zeytınyağlı Enginar

 

A very elegant side dish, this artichoke dish is a Turkish classic. In fact, it would be almost criminal not to include it. The toppings can include all sorts of things, like carrot and potato. But I must confess my favourite is the broad bean and pea combination. A taste of spring on a plate.

 

1/3 cup almonds

½ cup boiling water

½ cup olive oil

Juice of 1 lemon

¼ teaspoon salt

4 artichokes, peeled

1 tablespoon finely chopped dill fronds

Boiling water, extra

100g podded broad beans

75g raw peas

Salt and freshly cracked pepper

 

 

Place the almonds in a bowl and cover with boiling water. Allow to stand for 1 hour, then gently squeeze the skins off the almonds. Set blanched almonds aside in a medium bowl.

 

Add the ½ cup boiling water, olive oil, lemon juice and salt to a medium-sized saucepan, and bring to the boil, stirring until the salt has dissolved. Add the artichokes, cup side down, and cover. Allow to simmer for 20 minutes, then turn the artichokes over. Simmer for a further 20 minutes, then remove from heat. Stir through the dill, then cover.

 

Meanwhile, bring a second pot of water to the boil. Add the broad beans, and boil for 4 minutes. Drain, then place in a bowl of cold water until cool enough to handle. Squeeze the skins off the broad beans, and add to the bowl with the almonds.

 

Add the peas to a pot of boiling water, and boil for 2 minutes. Drain, then place in a bowl of cold water until cool. Drain again, then add to the bowl with the almonds and broad beans.

 

Remove 2 teaspoons of the cooking liquid from the artichokes, and add to the broad bean mixture. Toss well to coat, and season well with salt and pepper.

 

To serve, place one artichoke, cup side up, on each plate. Drizzle with cooking juices, then top with broad bean mixture. Serve hot or cold.

 

 

SERVES 4