Braised Artichoke Hearts with Olive Oil — Zeytinyagli Enginar
Aegean olive-oil artichoke hearts braised with broad beans, carrot, and spring onion in a lemon-dill broth, served chilled or warm over rice pilaf for a centrepiece vegan plate.
Turkish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Defrost artichokes and broad beans 5 minutes. Slice carrot into 5mm rounds, spring onion into 2cm lengths, mince garlic, chop dill and parsley, halve lemons. Measure rice, water, oil, and dry ingredients.
Sweat
Heat 60ml olive oil in a wide lidded pan over medium-low heat 1 minute. Add spring onion and garlic, cook 4 minutes until softened, translucent, and fragrant without browning.
Build
Whisk flour into 480ml hot water with lemon juice from both halves, sugar, 2 tsp salt, and pepper off the heat until smooth. Add carrot to the pan over medium heat 2 minutes until coated.
Saute
While vegetables cook, melt butter substitute in a saucepan over medium 30 seconds. Add rice, toast 1 minute until grains glisten. Pour 360ml hot water with 0.5 tsp salt over rice, cover, cook over low 12 minutes until tender.
Braise
Pour lemon broth over vegetables in the pan. Add artichokes and broad beans, cover, braise over low heat 25 minutes until artichokes are tender at the heart and broth is silky and thickened.
Finish
Remove from heat 3 minutes, stir half the dill through the braise. Scatter remaining dill and parsley over the top, drizzle remaining 20ml olive oil.
Plate
Spoon rice onto deep plates, ladle vegetables and broth over, finish with a lemon wedge. Serve chilled or warm.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.