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We first put this plate on the menu in 2010. At that time, our marketing consultant chef Willy Moya had come to Istanbul and we have been getting him to a fisherman or restaurant on a daily basis to introduce his Turkish appetizers and dishes. He liked our appetizer culture, and when he noticed mobile stalls buying artichokes on each individual corner, he explained why not contemplate an artichoke appetizer. We wished it to be like hummus although not hummus. On our initially try out within the kitchen area, we place asparagus and peas on it as a garni, and in some cases added honey. We taken out the asparagus as it could increase Lucca Cafe the Price tag and after some time we revised it and decided its last variety. For a decade, this dish is becoming considered one of Lucca's indispensable beginnings. Each customer to Istanbul Bebek Lucca starts off with this particular plate initially.

Products

Artichoke Paste

four bowls of artichoke

1 medium potato

1 plus a 50 % lemon

one/4 bunch parsley

80 ml added virgin olive oil

1 teaspoon salt

Garni

two tablespoons

frozen peas

three dried tomatoes

4 black olives

2 tablespoons

added virgin olive oil

Crispy bread

Planning of

Artichoke Paste

Boil the bowl of artichokes and peeled potatoes right until they soften within the water you add the juice of one lemon. Right after it's cooked, drain the h2o and just take it to the blender. Insert parsley, the juice of 50 % a lemon, excess virgin olive oil and salt and mash it in a quick cycle right until it's clean and the parsley turns eco-friendly. You may adjust the regularity by including boiled artichoke water In line with its darkness. Regulate the salt and lemon stability according to the flavor and let it amazing.

Garni

For garni, boil the frozen peas in drinking water for 10 minutes, then interesting them in ice h2o and correct the color. Finely chop the dried tomatoes. Take away the seeds of black olives and chop them small. Unfold the artichoke paste with a plate and come up with a gap in the middle Along with the back again of the spoon. Sprinkle the chopped olives and tomatoes in excess of and incorporate additional virgin olive oil towards the pit. Serve with crispy bread.