Artichokes stuffed with broad beans (Icbaklali enginar)

Serves 4

In the past, on the Aegean coast, the artichokes for this Turkish recipe were served warm with a drizzle of olive oil. In Ottoman palace-style they were served a day after cooking drizzled with olive oil to give them enough time to cool and mellow. Nowadays, they are served cold as part of a mezze.

In the past, on the Aegean coast, the artichokes for this Turkish recipe were served warm with a drizzle of olive oil. In Ottoman palace-style they were served a day after cooking drizzled with olive oil to give them enough time to cool and mellow. Nowadays, they are served cold as part of a mezze.

A similar dish is made in the Lebanon using Swiss chard as an extra ingredient. The broad beans used in this recipe have been shelled. You can either buy them fresh and shell them to use the inner part, or buy them frozen already shelled.

4 artichokes
125g broad beans (fresh or frozen)
3 tablespoons extra virgin olive oil
1 bunch spring onions, finely chopped
2 teaspoons sugar
³/ ₄ teaspoon salt
200ml hot water

Trim the artichokes using scissors or by pulling off the leaves until you reach the base. Using a sharp knife or a spoon, scoop out the choke and discard.

Place the broad beans (freshly shelled or frozen) in boiling water for a few seconds, remove and peel the skins unless you prefer to leave them on.

Heat two tablespoons of oil in a medium-size frying pan, add the onions and sprinkle with sugar. Sauté for one minute, then add the beans and sauté gently for a further 30 seconds.

Sprinkle with salt. Remove and fill the artichoke hearts. Place the hearts in a pan large enough to accommodate all four in one layer, then add the water and remaining oil.

Bring to the boil, cover and simmer over low heat for 30 minutes or until the artichokes are tender. Turn the heat off and leave them covered until they cool to room temperature. Serve with lemon wedges.