Turkish Artichokes

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By Joyce Goldstein

Published 1998

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I first read this recipe in Helen Hecht’s Cuisine for All Seasons. We have modified it only slightly, removing the sugar and increasing the orange and hot pepper. I include it here to share it with you and spread the word. These artichokes make a wonderful first course or an enticing addition to a mezze platter with Moroccan carrots, lentil salad with mint, and hummus or baba ghanouj. Cut into eighths and heated in a skillet, they’re terrific on baked fish, such as rockfish, s