This time round on Knidos Cookery Club we’re serving up a lemony pasta that combines artichoke hearts with avocado slices in a tomato sauce.
The earthy flavour of the artichoke goes well with the zingy lemon zest in this healthy and easy-to-prepare pasta dish. We hadn’t tried artichoke and avocado in the same recipe before, but, on this evidence, we can assure you that it works perfectly!
Ingredients (serves 3-4)
Two green peppers
Six small tomatoes
25 ml olive oil
Four artichoke hearts
150 g dried pasta
50 ml water
Heat the olive oil over in a heavy-based pan a medium heat and fry the sliced green peppers for five minutes. Add the diced tomatoes and cook for five more minutes. Add the water and reduce the heat so the sauce is simmering. Place the artichoke hearts on top of the sauce, cover the pan and steam for 30 minutes.
While the artichokes are steaming, cook the pasta according to instructions. Prepare the zest of one lemon by grating the skin. Squeeze the lemon into the pasta sauce. Remove the artichoke hearts when cooked. When the pasta is ready, drain it and mix with the sauce.
Put a layer of pasta and sauce in a bowl, place an artichoke heart in the middle, arrange avocado slices around the artichoke and sprinkle lemon zest over the dish before serving.
To celebrate the Winter Solstice, we’re combining two of our favourite oddball vegetables – globe artichokes and celeriac. For the longest night of the year, we’ve come up with phallic artichokes steamed in a hearty winter root vegetable broth – Knidos Cookery Club’s take on the Turkish classic Zeytinyağlı Enginar, a dish of artichokes served with cubed vegetables cooked in olive oil and lemon juice.
To get to the heart of the matter, artichokes need a bit of preparation to reveal the edible heart of the vegetable. If you don’t have a neighbourhood artichoke peeler on the corner of your street, as we do in Istanbul, than check out this link from The Spruce Eats website for some useful tips on removing the fibrous, inedible choke.
Celeriac, with its bulbous appearance, is an often overlooked root vegetable. It’s nutty taste, with a hint of celery, makes a delicious addition to soups and stews and it’s also great served raw in salads. We’ve used it as a replacement for potato in this Turkish favourite.
Ingredients (for four servings)
Four artichoke hearts
Four small carrots
Two small celeriac bulbs
Two medium-sized tomato
Four green peppers
Juice of half a lemon
50 ml olive oil
500 ml cold water
Two teaspoons garam masala (or curry powder)
Pinch of black pepper
Heat the oil in a heavy based-pan (with a lid) and and the finely sliced leeks and peppers and cook over a medium heat for five minutes. Cube the carrots and celeriac and stir into the leek and pepper base and cook for a further five minutes. Add the chopped tomato, garam masala and black pepper and cook for five more minutes, stirring frequently.
Pour the water over the vegetables, add the lemon juice and place the artichoke hearts on top of the bubbling veggies. Put the lid on the pan and cook over a low to medium heat for 30 minutes.
Put one artichoke heart on each plate and pour the vegetables and cooking liquid over the top and around the artichoke and serve hot with crusty bread.
This week Knidos Cookery Club is attempting to tackle one of the most daunting vegetables out there – the globe artichoke. This enormous edible thistle with its armadillo-like outer leaves has always intrigued me – you never quite know what might be lurking inside the beast.
Known as enginar in Turkish, it is widely cultivated in the Aegean and Mediterranean regions. It is a measure of the regard that this vegetable is held in that it has its own international festival in Urla near Izmir, Turkey (this year’s has just gone – it was held from 28 April – 1 May).
On 1 May, Knidos Cookery Club donned its walking boots and joined the annual walk from Datça on the Mediterranean Sea to the shore of the Aegean Sea, north of the village of Kızlan. On the way a number of artichokes were spotted growing in people’s gardens.
On returning home, my aim was to try and serve up something close to a dish that is a staple of many home-cooking restaurants in Turkey – an artichoke bottom filled to the brim with mixed vegetables or, sometimes, broad beans, but after peeling away the outer leaves and the choke my specimen’s bottoms were found to be a bit lacking in the size department.
The planned dish of broad beans, bakla in Turkish, overflowing from an abundant base had to be modified at the last moment and instead I settled on a salad of diced artichoke and broad beans in a lemony sauce, garnished with strips of avocado.
Broad beans appear around the same time as artichokes in the market in early spring and the two team together well, especially with the addition of a lemon or two. For an even greener salad, I picked up some ripe avocadoes in the market and topped the finished dish with a few slices of alligator pear.
The tough outer leaves can be eaten as well. After steaming for 30 minutes or so, the bottoms of the leaves reveal some tasty artichoke flesh that you can pull through you teeth to get at the goodness. Dipping them in melted butter with a dash of garlic makes them even more delicious.
Two medium sized globe artichokes
250 g fresh broad beans
Two spring onions
The juice of one lemon
One ripe avocado
Herbs and spices
Wash the artichoke and cut away the stem. Steam it in a large pan for 30 minutes or so until the outer leaves are tender.
Peel the leaves away from the main body and save to eat as a starter, dipped in olive oil or melted butter.
Now remove the fibrous choke that surrounds the fleshy, edible part of our oversized thistle. You should be left with a concave disc of artichoke.
Place the artichoke in lemon juice to stop it discolouring.
Heat the olive oil in a pan and add the diced spring onion.
After a few minutes stir in the peeled broad beans and chunks of squeezed lemon and cover with a mix of water and the rest of your lemon juice and keep at a rolling boil for 30 minutes. Boil off as much liquid as you can to leave a runny, lemony sauce.
Chop up the artichoke and mix with the broad beans in the lemony sauce. Add fresh herbs such as mint and parsley and season lightly with salt and pepper. Garnish with thin strips of avocado and serve with a tomato and onion salad to contrast the vivid reds with the verdant greens of the artichoke medley.