Artichoke Season

Artichoke was only at the stands of greengrocers three weeks ago and now the street peddlers are at the corners selling the nature's miracle.
Artichoke is the forerunner of spring and I would like to share with you my artichoke recipes. However always keep in mind that it suits almost every meal. For example you can create a delicious cold entrée by stuffing the cooked and refrigerated artichoke hearts with shrimp cocktail or a warm entrée by filling the artichoke hearts with mushroom ograten and baking it in the oven. Now then!! Kolay Gelsin

Istanbul Style Artichokes with Olive Oil
4-6 artichokes
2 medium size onions
1 tablespoon of rice
5-6 tablespoons of olive oil (Riviera type)

Salt, sugar and a few leaves of minced dill
First cook (at low heat) chopped onions, rice, olive oil and a piece of sugar in a casserole about 10 minutes. Add salt, artichokes and enough water. Let them cook over low heat for 30 minutes. I used to cover the meal with a foil paper, before the casserole cover. In the mean time, don't forget check if there is still sufficient water in the casserole. Check the artichokes with a toothpick if they are well cooked, . Display the artichokes on a plate with their stalk on top, stir minced dill to the onion-rice mix and put over the artichokes.

Artichokes with Puree
4-6 artichokes,
2 medium size onions,
2 medium size potatoes,
1 medium size carrot,
5-6 table spoon olive oil (Riviera type)
Salt, one piece of sugar, water

Chopped onions, peeled and sliced potatoes, peeled carrot, salt, sugar, water and artichokes together in a saucepan. Cook them around half an hour (check the cooking time with a toothpick). Put the artichokes on a service plate.
Mash potatoes with onions with a blender. Fill the artichokes with this blend. Slice (very thin) carrot to decorate artichokes. For a better decoration you can mince dill all around the service plate.
Instead of potatoes puree you can use fava instead.