Stuffed Artichoke (Enginar dolması)

December 17, 2019
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Stuffed Artichoke (Enginar dolması) Recipe: How to Make Stuffed Artichoke?

Stuffed Artichoke (Enginar dolması) Recipe: How to Make Stuffed Artichoke?

One of the most delicious dishes with liver-friendly artichokes: stuffed artichokes with olive oil. How about preparing an amazing dinner with artichokes, one of the healthiest foods of the season? The artichoke stuffed with its taste that adorns the tables thanks to its appearance impresses everyone with its being, and it is filled with layers. So how to make stuffed artichokes? During the Ottoman period, the artichoke was stuffed to create a fancy appearance on the tables. The recipe we will prepare for you is made from the leaves of the artichoke. Stuffed artichokes which are a bit challenging but enjoyable to eat will be a favorite of the guests. Prepared with great care, olive oil stuffed with a delicious inner mortar and cheers the palates.

Stuffed Artichoke (Enginar dolması) Stuffed Artichoke Recipe – Once you make a stuffed artichoke, you won’t be able to leave this unique flavor for a long time. Every eater will ask you for directions. We prepared the artichoke stuffed recipe that adds color to the table with its appearance and flavour. If you’ve never tasted artichoke stuffing before, you’ve missed a great taste. Once you do, you won’t be able to leave this unique flavor for a long time. And it’s not a very compelling, time-consuming meal. Every guest who eats from your stuffed artichoke will definitely ask for the recipe. How to make stuffed artichokes? What are the stuffed artichoke recipes and tricks? Source: How to make Stuffed Artichoke | Stuffed Artichokes.

INGREDIENTS

  • 5 artichokes
  • 1 large onion bulb
  • 5 tablespoons olive oil
  • 3/4 cup rice
  • 3 tablespoons currants
  • 3 tablespoons pine nuts
  • 1 teaspoon of salt
  • 1 teaspoon of granulated sugar
  • 1/4 teaspoon allspice
  • 1/2 bunch of dill
  • 1/2 bunch of mint
  • 3/4 cup hot water
  • 1 freshly squeezed lemon juice
  • 1/2 tea glass of olive oil
  • 1 medium lemon

Preparation:

Start by preparing the tariff first. Peel the large bulb bulb which you have peeled into small pieces. Soak the extracted grapes in water. Gently chop the dill and fresh mint extract from the stalk. Wash the rice in plenty of water and drain the excess water.
Heat the olive oil in a large pot. Bulbs, dried and sauté until color. Add the peanuts and stir. When the onions are soft, add the rice you have drained. continue mixing. Add the currants, salt, powdered sugar and new spring and mix the stuffing mortar with hot water. You can take the inner mortar from the stove after cooking it on low heat until it draws its water. Cut the thick stalks of the artichokes and leave them for a short time to soften in a deep bowl with lemon / boiling water. Press the middle parts with your fingers apart. Take the excess leaves located in the middle part. Scrape off the hairy parts in the middle part with the help of teaspoon. For the last time, wash the artichokes in plenty of water, lemon juice and let them briefly so as not to darken. Fill the inner mortar equal to the middle of the artichokes. If necessary, gently spac the leaves and add the inner mortar properly. Index the stuffing that you prepare in a large-based pot without spaces. After washing in plenty of water, cut the lemon slices on the artichokes. Cut them with olive oil. Put the hot water in the pot on top of the stuffing without adding too much. First lay the greased paper on the stuffing and close the pan. Cook for 35-40 minutes on low heat. You can serve cooked stuffed cold or hot.