Enginar (en-ghi-nar) as they call this, is usually found in the Mediterranean Region of the country. This soft plants just grow well in that region. There are many varations in cooking this dish, but right now this is how i have made this dish.
Enginar Dolmasi
Ingredients. (Filling)
2 med. onions (grated) 1 big artichoke, washed and drained
300 gr. ground beef 1 lemon
2 cups rice (washed and drained)
1-2 tomatoes grated
black pepper, dry mint, salt
2 tbsps. red pepper paste or tomato paste
100 ml. vegetable oil
Procedure:
In a bowl, mix all the filling ingredients. Cover the bowl with a stretch film for few minutes for the flavors to enhance.
On the other hand, while your filling is at rest, if your artichoke has little thorns at the end of the leaves, cut off the thorned leaves at the tip. Pull off any smaller leaves towards the base and on the stem. Try to open the center of the artichoke, and at the heart of it, with the use of a knife or spoon, scrape out the inedible fuzzy part called the choke,(hairy-like), that covers the artichoke heart. Once it has been scraped, immeditely drop and swipe some lemon juice on the heart to avoid its discoloration.
In a large pot just enough to cover the artichoke, pour in water, add salt, and lemon and merge in your washed artichoke and boil for 20 mins, or till the leaves are soft. Remove the artichoke from the pot, and fill in your mixed fillings on each every leaves of the artichoke and so at the center. (as seen in the photo). Put this filled artichoke back to the same pot that we have used for boiling.. Cook the vegetable for another 20 minutes or till your rice is soft and tender. When cooked, transfer the whole vegetable to a serving platter and serve with greens. Bon Appetit!!!
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