Turkish Meze by Yuce Sevtap

Author:Yuce, Sevtap
Language: eng
Format: epub, mobi
Publisher: Hardie Grant Books
Published: 2013-09-24T04:00:00+00:00

Here is yet another yummy artichoke recipe. This one is divine. If you can’t get hold of fresh peas, you can use frozen peas or fresh or frozen broad beans (fava beans) in this dish.

If using fresh broad beans, remove them from their big green pods, then freeze them for 20 minutes — the outer skins will slip off the beans.

125 ml (4 fl oz/½ cup) extra virgin olive oil

2 carrots, diced

500 g (1 lb 2 oz) artichoke hearts

2 potatoes, peeled and diced

2 garlic cloves, finely chopped

1 tablespoon sugar

200 g (7 oz/1⅓ cups) podded fresh peas

370 g (13 oz/2 cups) double-peeled broad (fava) beans

30 g (1 oz/½ cup) chopped dill

Heat the olive oil in a large, wide, heavy-based saucepan. Add the carrot and fry over medium–high heat for 5 minutes.

Add 250 ml (8½ fl oz/1 cup) water, the artichoke hearts, potato, garlic and sugar. Season with sea salt and freshly ground black pepper. Bring to the boil, then reduce the heat to low and cook, uncovered, for 10 minutes.

Add the peas and broad beans and cook for a further 5 minutes.

Just before serving, stir in most of the dill, leaving some to garnish. Serve at room temperature, or chilled.

This dish can be made several days ahead.

Serves 4

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