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( for 2 people )
2 slices of tenderloin
1 white onion, chopped
20 g flour
A pinch of dill, finely chopped
1 tablespoon of İçim Butter
Salt and pepper
15 ml olive oil
Pour olive oil, black pepper, salt and balsamic vinegar into a bowl and place the tenderloins in it. Marinate in the refrigerator for about 1 hour.
Place the slices of one lemon and the juice of two lemons in a bowl. Clean 2-3 rows of leaves from the outside of the artichokes. With a sharp knife, cut off the tips of the leaves, leaving them at a height of two fingers in the part closest to the bowl. Turn the dish upside down on the board and cut into slices. Clean the hair out of them. Rub them all with the lemon mixture you prepared and leave them in lemon water.
Put the onion in the pot with İçim Butter and soften it a little. Put the drained artichokes on top and add the juice of one lemon and a glass of salt water. Cover and cook until the artichokes are soft, about 30 minutes. Add a tea glass of water and dill mixed with flour into the artichoke.
Mix carefully and when the food reaches a light consistency, turn off the stove. Let the food rest aside. When it cools down, obtain a coarse puree with the help of a hand blender.
Cook the tenderloins in a cast iron pan with 15 g of İçim Butter to the desired hardness.
Then put it on a plate and serve the artichoke puree you prepared on the side. Decorate your plate with boiled or baby artichokes.