The second artichoke recipe of the year after the artichoke dish with meatballs is artichoke hearts with yogurt seasoning. I don’t know what you think of sour dishes, but I just love them. I’ve always been fond of sour flavors. According to my father it’s because my mom ate lots of sour foods when she was pregnant with me.
In this recipe I cooked the artichokes with yogurt. I flavored the dish with peas and corns. You can also use canned vegetable mix instead of peas or you can add fresh potatoes and carrots along with artichokes if you don’t want to use canned food. However, because fresh peas is cooked longer than the artichokes, you should cook them in advance if you want to use them.
There are people who are concerned about egg smell in yogurt seasonings. If you follow all the steps and it still smells eggy, this is because of the egg itself, not anything you do. It’s sometimes because the egg is stale, but sometimes the egg just smells.
I always say that, the kitchen is not a laboratory. Everything done in the same way does not always give the same result. Sometimes everyone can make a cake perfectly and you can’t. It’s normal to experience such “supernatural” things in the kitchen and sometimes there is no obvious reason.
Enjoy the recipe…
- 10 artichoke hearths,
- 1 cup canned peas,
- 1 cup canned corn,
- 2 tablespoons plain yogurt,
- 1 egg yolk,
- Juice of 1 small lemon,
- 2 tablespoons of flour,
- Cut the artichoke hearths into cubes,
- Take into a pot and add water to pass over them,
- Cook in medium heat until tender,
- Beat egg yolk, lemon juice and flour in a separate bowl to a smooth consistency,
- Take a scoop of the boiled water from the artichokes and add to the seasoning slowly and whisk it quickly,
- Slowly pour the mixture back into the pot and whisk it quickly,
- Add the peas and corn and stir and cook for a few minutes,
- Add the salt, stir and remove from heat.