Sauces
This sauce is made by stirring boiled artichoke hearts into a flour-and-butter sauce and finishing it with kaymak (Turkish clotted cream). Serve it spread on breakfast toast or alongside boiled vegetables. Adding the kaymak at the end helps keep the sauce smooth.
Boil the cleaned artichoke hearts in water with lemon juice for 12 minutes, until tender. Drain and chop them into small pieces.
Melt the butter in a pot, add the flour, and cook for 1 minute without letting it form lumps. Gradually pour in the milk while stirring, then cook over low heat until the sauce thickens.
Stir the chopped artichokes into the thickened sauce, add the salt and black pepper, and cook for another 3 minutes. Stir in the kaymak last, remove the pot from the heat, and serve; the sauce may separate if the kaymak boils.
Do not boil the sauce after adding the kaymak; high heat can cause it to separate and lose its smooth texture. Allergen: contains wheat (gluten), milk, and dairy products.
Kaymağı en sona bıraktığım için sos hiç ayrışmadı, kıvamı tam istediğim gibi pürüzsüz oldu.
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