Artichoke Dessert / Enginar Tatlısı

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Jul 19

A spring classic of Urla town, Turkey

Even in Canada, the spring excitement is real! Did you know that some spring flowers are both colourful and tasty?...
Artichoke is one of my favourites! Try this very light, fruity, fresh tasting dessert and boost your energy to keep up with spring blossoms!
Traditionally, a variety of Artichoke dishes are prepared at Anatolia’s Aegean Sea shores in the spring. The meaty flower of Artichoke is enjoyed either savoury or sweet!
Specifically, the Urla Town (ancient name “Vourla”), has phenomenal creative and inspiring Artichoke recipes.
Originally, Artichoke Dessert is flavoured using local, sour black mulberry sauce. I switched this with a sour cranberry-raspberry sauce which has an amazing taste!
I highly recommend this refreshing dessert!
Let the Artichoke Dessert complement the blooming season!

ARTICHOKE DESSERT / ENGİNAR TATLISI: A Spring classic of Urla Town, Turkey

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Ingredients

8-9 small-sized artichoke hearts
200 g cranberries
250 g raspberries
3 cup water
1 cup (~200 g) sugar
½ lemon
1 tsp vanillin

Notes from the Kitchen

*If you will use fresh Artichokes, you must discard the green leaves and fluffy pieces in the globe, then soak them in water with lemon juice to prevent browning. I used frozen Artichoke hearts. So, submerging a bowl of water was enough to thaw them.

Since artichokes have very soft texture, you can puree and feed your 1.5 or 2 years-old babies as they have no berry allergies.

Directions

PREPARATION
Choose a large and shallow pot for cooking the artichoke hearts(*).
Either using fresh or frozen artichokes, discard the tougher bits for a smooth texture. Flatten the bottom of the artichoke hearts for easier serving.
Place the artichoke hearts facedown into the pot. Fill the empty spots with cranberries (fresh or frozen) Pour 3 cups of water over them.
Cover the lid and boil on medium-high heat for 5-7 minutes. Until the artichokes slightly soften. Then, flip the artichokes.
Drizzle the juice of ½ lemon and 1 tsp of vanillin over them.

COOKING
Once both sides of the artichokes slightly soften, place 1-2 tbsp of sugar over each artichoke heart (total 1 cup of sugar).
Then, cover the pot with a lid and continue cooking for 55-60 more minutes on the minimum setting.
Once the artichokes have completely softened, turn off the heat and let them rest in the pot for 5-7 minutes.
Then, take the artichokes onto a serving plate. Cover with an airtight wrap or lid.
Mix the raspberries with the cooked sugar-cranberry sauce and puree them using a hand blender.
(Do not cook raspberries to keep their fresh taste and aroma!)
Pour this sauce into a jar to keep it smooth. Cover with an airtight wrap or a lid.
Chill both the artichokes and the cranberry-raspberry sauce in the fridge for at least 3-4 hours or overnight before serving.

SERVING
Serve the Artichoke Dessert chilled!
You can use any of your favourite dairy or fruity additions for serving the Artichoke Dessert.
Pour 1-2 tbsp od cranberry-raspberry sauce onto a plate, place 1 artichoke heart on the sauce. Fill the hollow of the artichoke with more sauce and enrich it’s luxurious taste with a scoop of vanilla ice cream, kaymak, or fresh whipped cream. You can add a variety of fresh berries for a fruitier flavour.
Enjoy the Spring Magic!

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