Artichokes with Beans and Ghee
A simple hot dish of artichokes and beans cooked with ghee and light seasoning that highlights the flavor of the vegetables.
A simple hot dish of artichokes and beans cooked with ghee and basic seasoning so the vegetables stay front and center.
Like a light braised vegetable side with beans.
Artichokes can become tender quickly, so they should be cooked until soft but not falling apart. Keep the seasoning mild to highlight their flavor.
Ingredients
- 1 kilogram Artichokes
- 2 1/2 tablespoons Ghee
- 1 prasaya bean Prasaya beans
- salt Salt
- pepper Pepper
- mentioned without an amount Fat tail for flavor
- mentioned in the instructions as added to the dish, without an amount Carrots
- 1/2 teaspoon Citric acid
- about 1 liter of water for the soaking solution + 1 cup of water + 1 1/2 cups of water Water
- 1/2 teaspoon for the soaking solution + a pinch of salt Salt
Instructions
- In a pot over low heat, first render/brown the fat tail with a pinch of salt until it takes on flavor.
- In the same pot, add the ghee to the fat tail and fry the chopped tender meat with it until it reduces.
- In the same pot, add the prasaya or leek and stir it twice.
- In the same pot, add thinly sliced carrots if available, then add the artichokes, cut into four pieces for small heads or into suitable pieces for large heads.
- In a separate bowl, soak the artichokes in water with salt, 1/2 teaspoon citric acid, and 1/2 teaspoon and 1 teaspoon salt so that they do not darken.
- In the pot, lightly fry the artichokes with the remaining ingredients until they take on the flavor of the fat, stirring as little as possible to preserve their shape.
- In the pot, add 1 cup of hot water, then add another 1 1/2 cups of hot water until the mixture is covered.
- In the pot, cover the dish and leave it over low or medium heat until cooked through.
- On a serving platter, serve with fluffy rice, as shown in the video.