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Artichoke, black lime, dill and lemon stew recipe (vegan)

April 8, 2015 1 Comment Filed Under: Food, Recipes, Uncategorized


Artichokes have hearts but as they grow older their hearts turn into bottoms!
This stew can be extravagantly made with fresh artichokes if you can get them cheaply in season otherwise this dish becomes too expensive.  But I’ve found artichoke bottoms in brine in large jars at my local Kurdish corner shop which taste pretty good. Frozen artichoke bottoms can also be found in Middle Eastern shops if you live in a city. I would count 3 artichoke bottoms per person if using fresh or more if using jarred or frozen. Fresh artichokes take up space in a saucepan and this is a rich ‘stew’ so you don’t need too many. But you know your own appetite for artichokes I’m sure, so put in as many as you feel you’d like to eat.
Another ingredient you may not have tried is black lime which is often used in Persian cookery. It adds an intriguing smokey, charcoal, fermented note. Crumble it into any kind of stew or leave whole to slowly infuse into your pot of ingredients.
One more thing, if using jarred/canned/frozen artichokes, this recipe takes maximum half an hour to make.

Artichoke, black lime, dill and lemon stew recipe

Serves 4

400g jar of artichoke bottoms (drained) or 12 fresh artichokes, stem cut, top sliced off
1/2 lemon for the pot if using fresh.
Juice of 2 lemons
2 cloves of garlic, minced
1/2 black lime, pounded into dust
2 preserved lemons, finely sliced
a handful of fresh dill, finely chopped
150ml of good olive oil
100ml raki (optional)
Sea salt to taste

Garnish with crumbled feta (optional)
or mint leaves, torn

If using fresh artichokes, cut off the stems and cut the top of the spiky thistle off. Prepare a large saucepan of salted boiling water, with half a lemon. Make sure you can fit all the artichokes in (you may need two pans) and that you have a lid for the pans. I also seal the pans by wrapping the lid in a clean tea towel. Boil for around ten to fifteen minutes longer if the artichokes aren’t very fresh. However, do not over boil them. You want to be able to tug at a leaf and it comes off with just a little resistance, not too easily. If you were cooking them to use as a steamed artichoke starter then you would want the leaf to come off easily. But for a stew, you don’t want the artichoke to turn into mush.
When they are par-boiled, remove the artichokes and leave them to drain, head facing downwards.
Then remove all the leaves and any thistle until you have the base.
(I ate the leaves as I went along!)
Using jarred/canned/frozen artichoke bottoms or prepped fresh ones, place them in a heavy bottomed large sauce pan. Add the lemon juice, garlic, black lime, the preserved lemon slices, the dill, the olive oil. Add the raki if using. Simmer for ten to fifteen minutes on a low heat.

Serve warm or cold as a meze or part of a main meal. Drizzle with more olive oil. Tastes even better the day after.

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  1. Kerstin’s Raki Table Tips | Yeni RAKI says:
    June 10, 2019 at 10:47 am

    […] a treat with your raki table guests, such as canapés of Artichoke buttons,  Ezmé salad, Artichoke stew with dill and black lime and an ending with an all-important flourish, homemade Yeni Raki flavoured Turkish […]

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MsMarmiteLover aka Kerstin Rodgers.

Chef, photographer, author, journalist, blogger. Pioneer of the supperclub movement.

This is my food and travel blog, with recipes, reviews and travel stories. I also stray into politics, feminism, gardening.

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msmarmitelover

Kerstin Rodgers/MsMarmiteLover
Apple rose blossom tarts with rose jam. Rose Appl Apple rose blossom tarts with rose jam.  Rose Apple Blossom Tarts

Serves 8

Equipment: 
Microwave
Cupcake or muffin tin

I use a red-skinned apple to make these, to get a hint of blush at the edges of the ‘petals’.

Ingredients:
4 Pink Lady or Royal Gala apples, cored, cut into quarters, sliced thinly into half moons
1 lemon, squeezed
1 pack all butter readymade puff pastry 320g, on a roll, cut into 8 strips about 6 cms long
100g of melted butter
1/2 jar of rose jam
1 or 2 tbsp cinnamon or cardamom, ground 
Pinch maldon salt
2 or 3 tbsp icing sugar

Instructions

Prepare a bowl of acidulated water (cold water with lemon juice) to prevent browning.
Core the apples, and cut them in quarters. Slice thinly into half-moons (a mandolin is useful for this). 
Put them into a large bowl of cold water with the lemon.
Microwave the bowl of sliced apples for 5 minutes until soft enough to bend slightly but not cook them.
Preheat the oven to 180ºC.
Roll out the puff pastry. Divide into 8 sections by cutting the roll into quarters then halving each quarter. You will end up with 8 approximately 6cm strips.
Brush the strip with melted butter then paint with a layer of rose jam. You can then dust with either ground cinnamon or cardamom.
Lay the apple slices along the top of the pastry strip, overlapping them. Fold up the bottom half of the pastry strip to make an pleat with the skin side of the apple half moon poking over the top.
Roll up the folded pastry strips until they look like a rose made of apple at the top
Place ‘rose’ side up, in a buttered cupcake tin
Repeat until all are done and bake for 20 -30 minutes.
Using a tea strainer or small sieve, sprinkle with icing sugar.
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