Olive oil dishes
Inspired by artichauts à la barigoule, this dish trims away the tough outer leaves and carefully shapes the artichoke hearts with a small knife, then briefly cooks them in lemon water and olive oil. The main challenge is trimming the artichokes neatly; the cooking time is short.
Peel away the tough outer leaves of the artichokes until you reach the tender yellow-green leaves. Peel the stem and trim the top flat. Place each trimmed artichoke straight into water mixed with the juice of a lemon.
Combine the olive oil, crushed garlic cloves, thyme sprigs and bay leaf in a saucepan. Add one 200 ml measure of water and bring to a boil.
Drain the artichokes and add them to the boiling liquid. Season with salt and simmer over low heat for 8 minutes, until a knife tip easily pierces the hearts.
Leave the artichokes to cool in their own liquid at room temperature for 20 minutes. Garnish with lemon slices and serve.
Do not trim too close to the heart, or you will lose the tender flesh. Peel away the leaves until they turn yellow-green. Drop each cut artichoke into lemon water as you work; otherwise, it will brown within minutes.
8 dakika yerine 12 dakika haşladım çünkü enginarlarım biraz büyüktü, bıçak ucuyla delince hâlâ diriydi, o yüzden birkaç dakika daha uzattım ve son halinde kalp kısmı yumuşacık oldu.
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