Artichokes are a Passover specialty all over the Mediterranean, as spring brings the best and most tender specimens. This is a Turkish recipe, but a similar dish, called enginares, appears in
Squeeze the juice from the lemons and set it aside. Squeeze any remaining juice into a large bowl of cold water and then drop in the spent halves. Working with
In a saucepan or a large, deep sauté pan, combine the
When the artichokes are tender, remove from the heat and drain off most of the liquid, leaving only enough to cool the artichokes in liquid to cover (about
Add the juice of
© 2000 Joyce Goldstein. All rights reserved.