İç Bakla Püreli Zeytinyağlı Enginar *** Olive Oil–Braised Artichokes on a Fava Bean Purée
Enginarlar az sotelenmiş soğan, tuz, şeker ve zeytinğında haşlana. Ayrı kapta iç baklalar haşlana. Pişmiş enginarlar servis tabağına alına. Püre içün: İç bakla, enginar haşlama suyu, haşlanmış sote soğan, az miktar halis tahin, azucuk nar ekşisi, az tuz az şeker, zeytin yağı ile bir çanağa katıla. Bir diş sarımsak, bir tutam rezene tohumu, sarımsak tozu, limın kabuğu rendesiynen iki kaşuk zeytin yağıynan havanda iyice dövüle. Bakla çanağına sarımsaklı karışım katulup hepisi püre olana kadar iyicene ezile.
Püre servis tabağındaki enginarlara doldurulup üzeri ezülmemiş iç bakla ve dereotuyunan süslene. Sunmadan önce çiğ erken hasat sızma zeytin yağı gezdirile.
Rengine mağrur olma ve dahi hor görme; lezzet çoğu kez sâde sûrette tecellî eyler.
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Take the artichokes and let them be gently stewed in olive oyle with onions lightly sautéed, a measure of salt, and a little sugar. In a vessel apart, boil the fava beans till tender. When the artichokes be cooked, set them fair upon a serving platter.
For the purée: Take the boiled fava beans, some of the liquor wherein the artichokes were cooked, the softened onions, a modest spoon of pure tahini, a scant dash of pomegranate molasses, a little salt, a little sugar, and a goodly pour of olive oyle, and place all within a bowl.
Then take one clove of garlic, a pinch of fennel seed, a dusting of garlic powder, and the grated rind of a lemon, and with two spoonfuls of olive oyle pound them soundly in a mortar until they become of one accord. Add this fragrant mixture unto the bowl of beans, and crush and mingle all together until a smooth purée be wrought.
Fill the waiting artichokes with this purée, and adorn them above with whole fava beans uncrushed and sprigs of fresh dill. Ere they be served, let a thread of raw early-harvest extra-virgin olive oyle be drizzled over all.
And be not deceived by the colour of the purée; for many a humble hue concealeth noble delight