Stuffed artichoke bottoms (enginar oturtma)
Ingredients
- 1,024 gArtichoke
- 43.2 gButter
- 609 gBeef bone stock
- 168 gLemon
- 250 gGround lamb
- 369 gTomato
- 330 gOnion
- 6.1 gSalt
- 2.3 gPaprika
- 2.3 gGround black pepper
Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.
Allergens
Allergen information is not complete yet.
Worked out from the ingredients. It does not cover contact in your kitchen.
Cross-section
- Artichoke37%
- Beef bone stock22%
- Tomato13%
- Onion12%
- Ground lamb9%
- Lemon 6%
- Butter 2%
- Salt 0%
- Ground black pepper 0%
- Paprika 0%
Ingredients by weight, heaviest at the bottom.
Method
Strip the outer leaves of the artichokes until two layers remain and clean out the fuzzy centers.
Leave the artichokes in salted water with lemon squeezed into it.
Sauté the onions and minced meat in the butter, then add the tomatoes.
Add the salt, red pepper and black pepper, then take it off the heat.
Lift the artichokes out of the water and rub them with lemon.
Arrange them in a tray and fill them with the mixture.
Add one cup of stock and cook over low heat.
Keep adding stock as the liquid reduces and cook until the artichokes are soft.
Where this recipe comes from
From a published work: quantities come from T.C. Millî Eğitim Bakanlığı, Türk Mutfağına Özgü Sebze Yemekleri (2019); the method is written in our own words.
- T.C. Millî Eğitim Bakanlığı, Türk Mutfağına Özgü Sebze Yemekleri (2019)Accessed: November 4, 2026
Last changed: November 1, 2026