Turkish Sweet-and-Sour Artichokes (Anjinaras)

[Guest guest]

Turkish Sweet-and-Sour Artichokes (Anjinaras)

 

3 lemons, halved

8 large artichokes

3 cups water

1 1/2 cups fresh orange juice

3/4 cup olive oil

about 1/2 cup lemon juice, about 3 lemons

1/3 cup distilled white or cider vinegar

1 teaspoon table salt or 2 teaspoons kosher salt

3 tablesopons capers, drained

about 2 tablespoons sugar, honey or evaporated cane juice

 

Artichokes: Squeeze the lemons, reserving the juice for the cooking liquid.

Place the lemon rinds in a bowl of cold water. Working with one artichoke at a

time, trim the stem, leaving 2 to 3 inches of the stem attached. Cut off the top

third of the artichoke and pull off all the dark green outer leaves, including

those with a thorny tip, leaving the edible inner part. Peel off the

dark-colored fibers from the stem and the base of the artichoke. Scoop out the

fuzzy choke (a grapefruit spoon or melon baller works well). Leave whole or cut

in half lengthwise. Place the artichoke, stem-side up, in the lemon water while

preparing the remaining artichokes.

 

In a large nonreactive saucepan, combine the water, orange juice, oil, lemon

juice, vinegar, and salt. Bring to a boil over medium heat. Add the artichokes,

stem-side up, cover, reduce the heat to low, and simmer until tender, 30 to 40

minutes. Transfer the artichokes to a bowl.

 

Add the capers and sugar to the cooking liquid and boil until reduced by half,

to about 3 cups. Pour over the artichokes. Serve warm, at room temperature, or

chilled as an appetizer or side dish. Store in the refrigerator for up to 3

days.

Yields 6 to 8 servings.

 

 

 

The fish are biting.

Get more visitors on your site using Search Marketing.