Zeytinyağlı Enginar (Artichokes in Olive Oil)
Zeytinyağlı Enginar is a traditional Turkish dish featuring fresh artichoke hearts braised in olive oil with tender vegetables. This light and flavorful vegan appetizer or side dish is typically served cold. The subtle sweetness of carrots and peas complements the earthy artichokes.
An original recipe by Forkin
- Total time
- 2 hr 55 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 220 kcal
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 4 pcsartichoke heart, fresh or frozen, trimmed
- 1 pcslemon, juiced
- 0.25 cupolive oil
- 1 pcsyellow onion, finely chopped
- 2 pcscarrot, peeled and diced
- 0.5 cupgreen pea, fresh or frozen
- 1 tspgranulated sugar
- 0.5 tspsalt
- 0.75 cupwater
garnish
- 2 tbspdill, fresh, chopped(optional)
Equipment
wide pot · spoon · cutting board · knife
The method
Step by step
- 1
If using fresh artichokes, trim them by removing tough outer leaves, cutting off the top third, and scooping out the fuzzy choke. Submerge trimmed artichokes in a bowl of cold water with half of the lemon juice to prevent browning.
About 10 min
Cook’s note: Wear gloves when trimming fresh artichokes to avoid staining hands.
- 2
Heat the olive oil in a wide, shallow pot or deep skillet over medium heat.
About 1 min
- 3
Add the chopped yellow onion and sauté for 5-7 minutes until softened and translucent.
About 7 min
- 4
Stir in the diced carrots and green peas, cooking for another 2-3 minutes.
About 3 min
- 5
Drain the artichoke hearts and place them cut-side up among the vegetables in the pot.
About 1 min
- 6
Pour in the remaining lemon juice, granulated sugar, salt, and water.
About 1 min
- 7
Bring the mixture to a gentle boil, then reduce the heat to low, cover the pot, and simmer for 25-30 minutes, or until the artichokes are tender when pierced with a fork.
About 30 min
Cook’s note: Cooking time may vary slightly depending on the size and freshness of the artichokes.
- 8
Remove the pot from the heat and let the dish cool completely to room temperature with the lid on.
About 1 hr
Cook’s note: Allowing it to cool slowly helps the flavors meld.
- 9
Transfer the cooled Zeytinyağlı Enginar to a serving dish, cover, and chill in the refrigerator for at least 1 hour, or preferably longer, before serving.
About 1 hr
Cook’s note: This dish is best served cold, allowing the olive oil to solidify slightly and enhance the texture.
- 10
Garnish with fresh chopped dill just before serving, if desired.
About 1 min
Per serving
Nutrition
- Calories
- 220.3kcal
- Protein
- 4.9g
- Carbs
- 22.9g
- Fat
- 14g
- Fibre
- 8.5g
- Sugar
- 8.8g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Zeytinyağlı Enginar in an airtight container in the refrigerator.
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