|an enginarcı at the Selami Çeşme pazarı, my local Monday market|
Everything may be a bit late this year but enginar or artichokes are indeed ripe and out there, readily available on street corners and at the markets alike. Do you know them? Here in Turkey or at least Istanbul, they are beautifully prepared and sold ready-to-go in plastic bags full of lemon water to prevent them from discolouring. Right now they cost between 2.50TL- 3.00TL for one. They are a real delicacy with a subtle taste that we never tire of.Turkish-style, there is just one way to prepare them which is zeytinyağlı: I have nothing to say against it. In fact, I am doing this myself every 10 days or so at home these days. Click here to find out how to do it.
|classic zeytinyağlı enginar/artichokes in olive oil|
The other traditional seasonal way is to cook them with bakla or broad beans. For this recipe, click here.
|you can see clearly that the artichoke hearts have been cooked first and then grilled|
|grilled artichoke with rocket salad|
| artichoke carpaccio which I had – and enjoyed although I did|
feel there could have been more enginar!
The other choices were enginar dolması – artichokes stuffed with the usual rice dolma filling, and a grilled artichoke soup which sounded interesting as it had pistachios in it. Unfortunately I couldn’t persuade either of my friends to have it!