Turkish Artichokes

Preparation info

  • Serves

    6

    • Difficulty

      Easy

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

  • About

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, snapper, sea bass, and flounder. They can even be baked in the same dish.

Ingredients

    Method