![Stuffed Artichokes with a Turkish Twist](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/recipes/stuffed-artichokes-with-a-turkish-twist--95abb719-8844-4479-acc2-daac18bd14d9.png)
Recipe
Stuffed Artichokes with a Turkish Twist
Turkish Delight: Savory Stuffed Artichokes
4.8 out of 5
Indulge in the flavors of Turkish cuisine with this delightful recipe for Stuffed Artichokes. Bursting with aromatic spices and a savory filling, this dish is a true representation of the rich culinary heritage of Turkey.
Metadata
Preparation time
20 minutes
Cooking time
1 hour
Total time
1 hour and 20 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Vegetarian, Vegan, Gluten-free, Dairy-free, Nut-free
Allergens
N/A
Not suitable for
Paleo, Keto, Low-carb, High-protein, Atkins
Ingredients
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4 large artichokes 4 large artichokes
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1 cup (200g) rice 1 cup (200g) rice
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1 onion, finely chopped 1 onion, finely chopped
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3 cloves of garlic, minced 3 cloves of garlic, minced
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1/4 cup (60ml) olive oil 1/4 cup (60ml) olive oil
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1/4 cup (60ml) lemon juice 1/4 cup (60ml) lemon juice
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2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh parsley
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2 tablespoons chopped fresh dill 2 tablespoons chopped fresh dill
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1 teaspoon ground cumin 1 teaspoon ground cumin
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1 teaspoon paprika 1 teaspoon paprika
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Salt and pepper to taste Salt and pepper to taste
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2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
Nutrition
- Calories (kcal / KJ): 320 kcal / 1340 KJ
- Fat (total, saturated): 8g, 1g
- Carbohydrates (total, sugars): 58g, 3g
- Protein: 6g
- Fiber: 8g
- Salt: 1.5g
Preparation
-
1.Prepare the artichokes by removing the tough outer leaves and trimming the stems. Cut off the top third of each artichoke and use a spoon to remove the choke.
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2.In a large bowl, combine the rice, onion, garlic, olive oil, lemon juice, parsley, dill, cumin, paprika, salt, and pepper. Mix well to combine.
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3.Stuff the rice mixture into the cavity of each artichoke, pressing it firmly.
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4.Place the stuffed artichokes in a deep pot and pour the vegetable broth over them. The broth should cover the artichokes by about an inch.
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5.Bring the broth to a boil, then reduce the heat to low. Cover the pot and simmer for about 45 minutes to 1 hour, or until the artichokes are tender and the rice is cooked.
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6.Once cooked, remove the artichokes from the pot and let them cool slightly before serving.
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7.Serve the Stuffed Artichokes warm or at room temperature, drizzled with some of the cooking broth.
Treat your ingredients with care...
- Artichokes — When selecting artichokes, choose ones that are firm and have tightly closed leaves. To prevent discoloration, rub the cut surfaces with lemon juice.
- Rice — Rinse the rice thoroughly before using to remove excess starch and ensure a fluffy texture in the final dish.
- Lemon juice — Freshly squeezed lemon juice is recommended for the best flavor. Adjust the amount according to your taste preferences.
- Fresh herbs — Use fresh parsley and dill for the most vibrant flavors. If unavailable, you can substitute with dried herbs, but reduce the quantity by half.
Tips & Tricks
- To check if the artichokes are cooked, gently pull on one of the outer leaves. It should come off easily.
- Serve the Stuffed Artichokes with a dollop of yogurt or a squeeze of fresh lemon juice for an extra burst of flavor.
- Leftover Stuffed Artichokes can be refrigerated and enjoyed cold the next day as a refreshing salad.
Serving advice
Serve the Stuffed Artichokes as a main course accompanied by a fresh salad and crusty bread. Alternatively, they can be served as an appetizer or part of a mezze platter.
Presentation advice
Arrange the Stuffed Artichokes on a platter, drizzle them with some of the cooking broth, and garnish with a sprinkle of fresh herbs. The vibrant colors and enticing aroma will make them an eye-catching centerpiece.
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