Zeytinyağlı enginar (olive-oil artichokes with vegetables, cold)

A spring dish of the Turkish Aegean kitchen: tender artichoke hearts braised with vegetables in an olive-oil-and-lemon broth. Served cold, as a starter.

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Method

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1. If using fresh artichokes, pull off the leaves, scoop out the heart, and place in lemon water to prevent browning.
2. In a wide pot, cook the onion in half the oil, then add the carrot, potato and peas, and fry for 3 minutes. ⏱ Timer: 3 min
3. Nestle the artichoke hearts cavity-side up among the vegetables, and fill them with the vegetable mixture.
4. Mix the water with the lemon juice, sugar, flour, the remaining oil and salt, and pour over.
5. Place a round of baking paper on top, and cook covered over low heat for 25-30 minutes, until the artichokes are easily pierced with a fork. ⏱ Timer: 25 min
6. Cool to room temperature in the pot, then sprinkle with dill, and serve cold.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Frozen artichoke hearts work beautifully too, and save a lot of work.
• Always let olive-oil dishes cool in their pot, so they stay moist.

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