Artichokes in Olive Oil
Tender artichoke bottoms filled with carrot, potato and peas in lemon and olive oil.
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Fresh Cowpeas in Olive Oil
Zeytinyağlı Taze Börülce
Fresh cowpea pods gently braised with tomato, garlic and olive oil.
- Prep
- 20 min
- Cook
- 1 hr
- Rest
- 0
- Total
- 1 hr 20 min
- Servings
- 6
Ingredients
- 1 ½ lb Cowpea pods (fresh), washed and trimmed
- 1 Onion (large), finely chopped
- 3 Tomatoes (ripe), grated
- 2 Garlic cloves, sliced
- ½ cup Olive oil (extra-virgin)
- 1 tsp Sugar (granulated)
- 1 tsp Table salt, or less to taste
- ½ cup Water, plus more if needed
- Lemon wedges, to serve, as needed
- Parsley (fresh), washed and chopped, to finish, as needed (optional)
Method
Cut the trimmed pods into lengths of 2–3 inches, removing strings where present.
Warm half the oil in a wide pot. Soften onion for 5–7 minutes, then add garlic for 1 minute.
Add pods, tomato, sugar, salt and water. Cover and simmer very gently for 45–50 minutes, shaking the pan occasionally rather than stirring vigorously.
The pods are fully tender. Add a little hot water if the pan dries before they soften.
Stir in the remaining oil gently. Serve warm with lemon and parsley if using, or cool promptly in shallow containers and refrigerate for chilled serving. Refrigerate leftovers promptly in shallow containers, within 2 hours or 1 hour if the surroundings exceed 90°F.
Cooking guidance
Use tender fresh cowpea pods (taze börülce), not dried black-eyed peas. Trim the ends and remove any strings before cutting into manageable lengths.
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