Artichoke | Enginar

Artichoke has been consumed since ancient Rome. According to Greek mythology, Zeus fell in love with a beautiful woman named Cynara. Zeus was so enamored that he brought Cynara to Mount Olympus. Angered when Cynara returned to earth, he turned her into the first artichoke. In fact, artichoke are believed to be native to the Mediterranean. In Turkey, artichoke is a regional delicacy. Beginning in April, small carts pop-up on street corners throughout Turkey. The purveyors of fresh artichokes skillfully remove the rough exterior to reveal the tender center. Finally, the artichoke heart is placed into a bath of lemon water to prevent browning.

 
 


Preparation


Artichoke can be prepared baked, boiled, roasted or steamed. Steamed artichoke hearts topped with carrots, peas, potatoes and thyme are a common spring meze. 

 
 


Quick Guide


In Turkish, artichoke is called enginar.
Artichokes are native to the Mediterranean and are grown throughout the Aegean and Mediterranean regions of the country.
Available beginning in November, fresh artichoke can be found until early summer. The peak season is March through May.

 
 


Inspiration


‘Your vision becomes clear when you look inside your heart.’
– Carl Jung

 
 



Subscribe

Join me in exploring amazing Turkey, Turkish Culture and Cuisine