This Aydin-style appetizer blends broad beans and artichoke into a silky olive oil spread.
12 min prep 16 min cook
Keeps the screen on · step-by-step guide · built-in timer
Boil the broad beans in salted water for 12 minutes, until tender, then drain.
Chop the artichokes small and bring them with the broad beans to a mashable texture.
Loosen the mixture with olive oil and lemon, making a smooth but substantial spread.
Transfer the mash to a cold plate, sprinkle with dill, and serve.
💡 Tip: Using shelled broad beans gives the spread a smoother result.
🍽️ Serving suggestion: Spread the artichoke broad bean mash on a shallow plate and drizzle lemony olive oil over the top.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~144
kcal calories
5
g protein
16
g carbs
6
g fat
0.4g
Sugar
1.6g
Fiber
319.1mg
Sodium
1g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Moderate satiety, fine between meals
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