We very first set this plate around the menu in 2010. At that time, our specialist chef Willy Moya experienced come to Istanbul and we ended up using him into a fisherman or cafe daily to introduce his Turkish appetizers and dishes. He loved our appetizer society, and when he saw cell stalls selecting artichokes on every single corner, he mentioned Why don't you think about an artichoke appetizer. We preferred it to get like hummus but not hummus. On our initial attempt inside the kitchen, we set asparagus and peas on it for a garni, and in many cases included honey. We eradicated the asparagus as it would increase the Value and eventually we revised it and established its closing form. For a decade, this dish is now one of Lucca's indispensable beginnings. Each and every visitor to Istanbul Bebek Lucca begins using this plate to start with.

Components

Artichoke Paste

4 bowls of artichoke

one medium potato

1 and also a 50 percent lemon

1/4 bunch parsley

80 ml excess virgin olive oil

one Lucca Bebek teaspoon salt

Garni

2 tablespoons

frozen peas

3 dried tomatoes

4 black olives

two tablespoons

further virgin olive oil

Crispy bread

Preparing of

Artichoke Paste

Boil the bowl of artichokes and peeled potatoes right until they soften while in the water you increase the juice of 1 lemon. Immediately after it is cooked, drain the h2o and get it into your blender. Increase parsley, the juice of 50 % a lemon, extra virgin olive oil and salt and mash it in a fast cycle until eventually it truly is easy plus the parsley turns inexperienced. You can modify the consistency by adding boiled artichoke water As outlined by its darkness. Modify the salt and lemon balance based on the style and Permit it neat.

Garni

For garni, boil the frozen peas in drinking water for 10 minutes, then interesting them in ice water and take care of the colour. Finely chop the dried tomatoes. Eliminate the seeds of black olives and chop them compact. Unfold the artichoke paste over a plate and generate a hole in the center with the back again from the spoon. Sprinkle the chopped olives and tomatoes about and add further virgin olive oil into the pit. Serve with crispy bread.