Baklalı Enginar ( turkey)

Baklalı Enginar ( turkey)

 

5 items
pickled artichoke
300 grams
inner pod
1 bunch
dill
1 bond
fresh onion
1,5 sweet spoon
granulated sugar
1 tea spoon
salt
1 unit
freshly squeezed lemon juice
5 tablespoons
olive oil
1 teaspoon
warm water
Key point
Carefully remove artichokes to prepare artichoke pots. Keep the ingredients in lemon water until they are ready.

Cooking Advice
You can also use all the shallot bulbs that peeled the crust instead of the finely chopped onions. For the service: You can put extra olive oil on the inner artichoke bowls that you put on the service plate and let it cool down, you can serve it with the addition of dill.

How is it done?
Keep the lemon juice in plenty of water with the addition of lemon juice to keep the fresh artichoke pots carefully removed.
Rinse the internal stems of the husks. Cut the tip and cut off the fresh onions that you have removed.
Drink plenty of water and dry the dereotun thinly. In a separate bowl mix olive oil, sugar, salt and freshly squeezed lemon juice with a beater.
Take the artichoke pots to the pot. Add the inner spikes. Cover with plenty of freshly chopped onion and dill to flavor beans and artichokes.
Spread olive oil, lemon juice mixture on artichokes. Increase the amount of lemon juice according to your wishes.
Finally add a small amount of lukewarm water, cover the pot and cook until the artichokes soften, prefer to use a pressure cooker according to your desire.
Place the baked inedible artichokes in a bowl and serve at room temperature. After it becomes warm, cool it in the fridge and share it with your loved ones.