Artichoke stew

Artichoke stew

Enginar yahnisi

By
From
Eat Istanbul
Serves
4
Photographer
David Loftus

This famed artichoke stew is found all over Turkey but especially in Istanbul. Many Asia Minor Greeks exiled from Turkey in the 1920s also brought this dish known as anginares a la polita to mainland Greece where it appears as a tavern staple. Its name is a reference to polis, as the great city of Constantinople (Istanbul) was known to them. You can also use frozen artichoke hearts found in Middle Eastern stores, and add potatoes or broad beans.

Ingredients

Quantity Ingredient
8 fresh, whole artichoke hearts, with stems trimmed
1 lemon, cut in half
4 tablespoons extra virgin olive oil
2 garlic cloves, peeled and thinly sliced
12 shallots or baby onions, peeled
2 carrots, peeled and chopped
2 fresh bay leaves
2 tablespoons fresh dill, finely chopped, including stems
200g fresh or frozen peas
sea salt
freshly ground black pepper

Egg-lemon sauce

Quantity Ingredient
2 eggs, lightly beaten
1 1/2 lemons, juiced

Garnish

Quantity Ingredient
a few fresh dill sprigs

Method

  1. Place the artichoke hearts in a bowl. Rub the lemon halves over them and squeeze any remaining lemon juice over the top. Leave the lemon halves in the bowl and add cold water to just cover the artichokes. Leave to soak until ready to use.
  2. Heat the oil in a large saucepan over medium heat and sauté the garlic and shallots or baby onions for 5 minutes, or until softened. Add the carrots and sauté for another 10 minutes. Add the drained artichokes (reserving the squeezed lemon halves), bay leaves and dill and continue to cook, stirring well, for 5 minutes. Add the reserved lemon halves and enough water to just cover the mixture and simmer for 30–40 minutes until the sauce has thickened. Add the peas 10 minutes before the end of cooking. Season generously with sea salt and freshly ground black pepper.
  3. For the egg-lemon sauce, whisk the eggs and lemon juice together in a bowl. Ladle some of the hot liquid from the stew into the bowl while whisking. Pour this mixture back into the stew and combine well with a wooden spoon. Continue to stir over low heat (being careful that the sauce does not curdle if the heat is too strong) for 3–5 minutes until the sauce begins to thicken. Remove immediately from the heat and serve warm with a sprig or two of fresh dill.
Tags:
Istanbul
Turkey
Turkish food
Middle Eastern
Andy Harris
David Loftus
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