Zeytinyağlı Enginar (Artichokes in Olive Oil) is a beloved Turkish dish that celebrates the simplicity and flavor of fresh vegetables cooked gently in olive oil. This light, refreshing, and nutritious dish is typically served cold and garnished with fresh herbs. It features tender artichoke hearts cooked with carrots, peas, potatoes, and a hint of lemon. Perfect for a light lunch or as part of a meze spread, this dish is both healthy and delicious.
Servings: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients
- 4 fresh artichoke hearts (or frozen, if fresh is unavailable)
- 1 large carrot, peeled and diced
- 1 medium potato, peeled and diced
- 1/2 cup peas (fresh or frozen)
- 1 small onion, finely chopped
- 1/4 cup olive oil
- Juice of 1 lemon
- 1 cup water
- 1 teaspoon sugar
- Salt and pepper to taste
- Fresh dill, finely chopped (for garnish)
- Lemon wedges (for serving)
Instructions
- Prepare the Artichoke Hearts: If using fresh artichokes, clean and trim the artichoke hearts by removing the tough outer leaves and the choke. Place the cleaned artichoke hearts in a bowl of water with a splash of lemon juice to prevent browning. If using frozen artichoke hearts, allow them to thaw slightly.
- Sauté the Onion: Heat the olive oil in a large skillet or shallow pan over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
- Add the Vegetables: Add the diced carrots, potatoes, and peas to the skillet, stirring to coat them in the olive oil. Cook for another 2-3 minutes, allowing the vegetables to begin softening.
- Add the Artichokes: Place the artichoke hearts on top of the vegetables in the skillet. Pour in the water, lemon juice, sugar, salt, and pepper. Bring the mixture to a simmer, then cover the pan and reduce the heat to low.
- Simmer: Cook the artichokes and vegetables for about 25-30 minutes, or until the artichokes are tender and the vegetables are fully cooked. Check occasionally to make sure there is enough liquid, adding a little more water if needed.
- Cool and Serve: Once the artichokes are tender, remove the skillet from heat and allow the dish to cool to room temperature. Transfer the artichokes and vegetables to a serving dish, drizzle with a little extra olive oil, and garnish with fresh dill.
- Serve: Serve the Zeytinyağlı Enginar chilled or at room temperature, with lemon wedges on the side. Enjoy it as a light main course or as part of a larger meze spread.
Things to Consider
- Artichoke Hearts: If fresh artichokes are hard to find or out of season, frozen artichoke hearts are a great alternative and save time in preparation.
- Vegetable Variations: You can add other vegetables such as green beans or celery to this dish for more variety.
Tips
- Serving Suggestions: This dish is best served cold or at room temperature. It pairs wonderfully with other olive oil-based dishes, fresh bread, and a glass of Turkish tea.
- Storing Leftovers: Store any leftovers in an airtight container in the fridge for up to 2 days. The flavors will continue to meld, making it even more delicious the next day.
This Zeytinyağlı Enginar (Artichokes in Olive Oil) recipe offers a refreshing, light, and healthy option for anyone looking to enjoy traditional Turkish cuisine. The tender artichokes and flavorful vegetables make it perfect for a meze spread or as a standalone meal. Afiyet olsun!