Today, I would like to share the recipe of a fusion dish combining Turkish and Spanish cuisines: The flavors of “Girit Usulü Baklalı Enginar- Cretan Style Artichoke with Broad Beans” and “Alcachofas con Piñones y Jamon- Artichokes with Pine Nuts and Ham” will be combined in one plate.

Ingredients: (2 pax)

  • 4 fresh artichokes 
  • 1 cup broad beans
  • 1 onion
  • 5 table spoon olive oil
  • 1 lemon
  • 1 clove of garlic
  • A bunch of fresh dill
  • 2 leaves of fresh mint
  • 1 table spoon pine nuts
  • 1 coffee spoon all purpose flour (Mine was gluten-free flour)
  • 1 coffee spoon granulated sugar
  • ½ coffee spoon salt
  • 2 sprigs of parsley


Peel off the first 2-3 layers of the artichoke petals. Cut the artichokes into two from the equator and turn them as it is shown in the photo below. Then cut them into half.

Fill a large bowl with cold water, add half of the lemon (sliced) and sprigs of parsley. Soak the turned artichokes into this bowl to avoid oxidation.

Chop the onion into small dices. 

Sauté onion with olive oil on low heat.

When the onion softens, add flour and granulated sugar, stir them well, cook for another 1 minute.

Add broad beans and artichokes, salt. Then, add hot water until it surpasses the ingredients 1-2 centimeters. Tap the lid. Cook over low heat until the brad beans soften.  

Crush fresh dill, mint leaves, garlic and the juice of half lemon in the food processor.

Chill the artichokes with broad beans until reaches room temperature.

Roast the pine-nuts with 1 table spoon olive oil.

Plate the artichokes and broad beans, sprinkle the garlic-dill dressing and roasted pine-nuts on each plate. Garnish with fresh dill and slices of lemon.


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