Ferda Erdinc, who owns Istanbul’s Zencefil restaurant in Crete, taught Ana how to make this traditional Turkish specialty. Serve it with fish or as one of many mezze before a meal.
- 6 whole artichokes
- Salt and pepper to taste
- 2 tablespoons flour
- ¼ cup honey
- ¼ cup freshly squeezed lemon juice
- 1 cup extra-virgin olive oil
- 1 cup dry white wine
- 12 cloves garlic, peeled and cut in half
- 4 scallions, root ends trimmed and finely chopped
- ¼ cup chopped fresh dill
- Preheat the oven to 375°F.
- Trim the stem end halfway off each artichoke with a serrated knife, and then cut the top third of each artichoke off. Pull off the dark green outer leaves with your fingers, stopping when you can see the tender yellow leaves. With a paring knife, clean and shape the base of the artichoke by trimming it down and removing most of the dark green color. You’ll want to keep the shape of the artichoke but pare it down uniformly. Split each artichoke in half lengthwise and remove the fuzzy insides by scraping them out with a small teaspoon.
- Season both sides of each artichoke with salt and pepper and then place the artichokes cut-side down in a heavy roasting pan or Pyrex dish.
- In a small mixing bowl, whisk the flour with the honey, lemon juice, and olive oil and pour this mixture over the artichokes. Add the wine and garlic to the pan and cover it tightly twice with foil.
- Bake the artichokes for 30 to 40 minutes, until they are cooked through. Some of the liquid will evaporate and slightly glaze each artichoke. Sprinkle the artichokes with scallions and dill and serve them warm or at room temperature with any extra braising liquid for dipping, along with extra salt and pepper.
Recipe from the book Spice – Flavors of the Eastern Mediterranean, by Ana Sortun, published by Regan Books/Harper Collins.