Artichokes with Beans and Almonds

Zeytinyağlı Kereviz

Preparation info

  • Difficulty


Appears in

Yashim Cooks Istanbul

Yashim Cooks Istanbul

By Jason Goodwin

Published 2016

  • About

This says summer – a blindingly delicious meze, or a light lunch. In Mediterranean markets the stallholders stand by their piles of globe artichokes with a knife, swiftly peeling and paring the chokes and tossing them clean into a bucket of lemony salted water. You will need to do the work, maybe in gloves – the leaves can be viciously pointed and sharp.


  • artichokes 4, large
  • olive oil
  • lemon 1, juiced
  • broad beans 175 g/6 oz
  • blanched almonds 75 g/3 oz
  • sugar 2 tsp
  • fresh dill small bunch, chopped
  • tomatoes 2, peeled and chopped
  • salt
  • olive oil


  • Pull off the leaves, cut off the stalks, and pare away the hairy choke with a sharp spoon. Trim off any knobbly bits, rub with the inside of the squeezed lemon and braise them, covered, for 20 minutes in a generous slurp of olive oil, the lemon juice and a splash of water.
  • Pod the beans, boil them in salted water for a few minutes drain and refresh in cold water. Then peel the skins off – nick them and squeeze them at the other side and the naked bean will pop out.
  • Put the beans, almonds and the sugar into the pan with the artichokes and simmer for ten minutes longer. Take the pan off the heat, throw in half your dill and let it all cool.
  • Take the hearts out and put them on a dish. Stir the chopped tomato into the beans and almonds, and spoon the mixture into the hollows in the middle of the artichokes. Sprinkle the rest of the dill over the dish, and serve at room temperature.