ARTICHOKE, BROAD BEAN AND RICE SALAD

ARTICHOKE , BROAD BEAN
AND  RICE SALAD

 

Artichoke season is coming , this is glad news of spring for me. The fresh artichoke season is short in Turkey. It can be frozen but I think the taste is not the same.  

 The health benefit of artichoke are many, especially for liver. The antioxidant capacity of artichoke is one of the highest in vegetables.

 In Turkish Cuisine the leaves of the artichoke are broken, only  the  heart is eaten. The remaining concave -shaped heart is filled with meat  orchicken  , ( vegetarian variety )  rice or  fresh  broad beans  or carrot and peas.

 This dish can be served as a starter  or salad and also warm or cold.

 

 

 

INGREDIENTS

 

 

6 artichoke hearts

1 medium onion, chopped

2 tbsp. olive oil

200 g fresh broad beans,

2 tbsp. lemon juice

1 tsp salt

2 tbsp. sugar

2 cups water

1 1/2 cups  short-grain  rice

3 tbsp. olive oil , extra

3 cups, liquid of meal plus hot water

2 tbsp. dill, chopped

 

 

 

  From my local market-Yesilkoy Pazarı

 

Soak rice into salted hot water 30 minutes. Drain and rinse well.

Heat 2 tbsp. oil in a pan add onion, stir until soft. Pour 1 cup of water. Add lemon juice, salt and sugar bring to boil add artichoke hearts and broad beans. Cover and simmer 20 minutes or both are tender. Take of artichoke hearts and beans  keep the liquid. Cut heart into 6 pieces.

Heat 3 tbsp. oil in a pan add rice stir 5 minutes and measure the liquid ,complete 3 cups adding hot water. Pour into pan. Bring to boil, simmer 15 minutes or until rice is tender. Add artichoke heart pieces, broad beans, leave to cool. Add chopped dill. Mix gently with fork. Serve warm or cold.