Artichoke Heart with Fava | Baklalı Enginar Kalbi

May 13

ARTICHOKE HEARTS WITH FAVA BEANS: THE HEART OF SPRING AT THE ISTANBUL SHORES

Note: By clicking on this video, you allow third parties (YouTube and Google) to access your data. Visit our privacy policy for more info.

Heart of Spring on Istanbul’s shores

As winter fades and spring begins to bloom, nature gifts us with artichokes and fava beans, two ingredients that embody the renewal of the season. Along the Aegean shores as well as city of Istanbul, these ingredients are celebrated in countless local recipes, each emphasizing their refreshing texture and delicate flavour.

For generations, Istanbul artichokes have been a springtime staple, cultivated in the city’s lush outskirts. Known for their wide, tender hearts, they are carefully trimmed and soaked in lemon water by skilled vendors before being sold fresh. Sometimes enjoyed raw in salads, these artichokes are cherished for their delicate flavour and seasonal energy.

Istanbulites love welcoming spring with artichoke dishes, believing in their health benefits and detoxifying properties. In this recipe, the addition of fresh spring onions and dill after cooking enhances its lightness and vibrant essence.

Slow-cooked with olive oil and paired with creamy fava beans, fragrant spring onions, and fresh dill, this meal is a quintessential Aegean delight—a true taste of spring.

Enjoy the forerunner of spring!

Ingredients

Ingredients

For Cooking

7-8 (~450 g) green (globe) artichokes
130 g fresh (or frozen) fava beans, shelled
1 small (~100 g) onion (optional)
1 lemon
1/3 cup olive oil
2.5 cups drinking water
1 tbsp sugar
1 tsp salt

For Refreshing

3-4 spring onions
6-7 sprigs fresh dill

Directions

PREPARATION:

Wash the fresh dill and spring onions thoroughly, as they will remain almost raw in the dish.

Soak them in a cold water-vinegar mixture (1-2 tbsp vinegar) for 8-10 minutes, then rinse and drain well.
Dice the onion and mince the white parts of the spring onions. Set aside.
Mince the green parts of the spring onions and the dill, keeping them separate.
Prepare the fava beans: If fresh, shell the harder outer layer. If using frozen, they are already prepared.
Prepare the artichokes: If using fresh artichokes, remove the green leaves and fuzzy core, then soak them in lemon water to prevent browning.

COOKING THE DISH:

Heat a shallow, wide pot over medium-high heat.
Pour in 1/3 cup olive oil, then sauté the onions for a few seconds until softened.
Add the fava beans, lemon juice, sugar, salt, and water. Let simmer for 10-15 minutes.
Place the artichokes face-down into the pot, cover with a lid, and lower the heat to minimum setting. Cook for 10-15 more minutes.
Flip the artichokes and continue cooking for 30-35 minutes, until slightly softened.
Turn off the heat and let them rest in the pot for 8-10 minutes.

SERVING

Transfer the artichokes to a serving plate.
Mix the warm fava beans with the green parts of the spring onions and dill.
Fill the center of the artichokes with this fresh, flavourful mixture.
Serve warm or cold, drizzled with extra olive oil if desired.

Tip: If not serving immediately, store in an airtight container to prevent browning and retain moisture.

[Notes from the Kitchen]

Choosing Artichokes: Fresh artichokes should have tight, firm leaves and a vibrant green colour.
Preventing Browning: Always soak fresh artichokes in lemon water to maintain their colour.
Partial Cooking of Herbs: Mixing fresh dill and spring onions with warm fava beans keeps the dish light, refreshing, and aromatic.
Best Serving Temperature: This dish tastes amazing both warm and chilled, experiment with what you prefer!
This light, refreshing, and nourishing dish is a true Agean springtime classic, combining tender artichokes, creamy fava beans, and vibrant herbs in every delightful bite.
Enjoy the essence of spring!