Turkish · Lunch · Dinner · Snack
Turkish Artichokes Braised in Olive Oil
Zeytinyağlı enginar
Tender artichoke bottoms gently braised with sweet carrots, peas and a bright lemon and olive oil broth, finished with plenty of fresh dill. A classic Turkish meze served cool, light and full of spring flavour.
- Prep
- 25 min
- Cook
- 35 min
- Total
- 60 min
- Serves
- 4
Calories come from: Carbs 46% · Fat 42% · Protein 12%
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Ingredients
For 4 servings- 8 medium480 gArtichoke bottoms, fresh trimmed or frozen
- 2 medium90 gLemons, juiced
- 4 cups1,000 gCold water for soaking
- 3 tbsp40 gExtra virgin olive oil
- 1 medium110 gOnion, finely chopped
- 2 medium120 gCarrots, diced
- 1 small150 gPotato, diced (optional)
- 1 cup145 gGreen peas, frozen
- 1 tspSugar
- 1 tsp6 gSalt
- 1 1/2 cups360 gWater for braising
- 1 small bunch20 gFresh dill, chopped
Steps
- 1
Stir half of the lemon juice into the soaking water in a large bowl.
- 2
If using fresh artichokes, scoop out the hairy chokes and rub each bottom with lemon; drop all artichoke bottoms into the lemon water so they do not darken.
- 3
Heat the olive oil in a wide, shallow pan over medium-low heat.
- 4
Add the onion and cook gently for 5 minutes until soft but not browned.
- 5
Add the carrots, and the potato if using, and stir for 3 minutes.
- 6
Drain the artichoke bottoms and arrange them cup side up in a single layer in the pan.
- 7
Spoon the vegetables into and around the artichokes.
- 8
Mix the braising water with the remaining lemon juice, sugar and salt, and pour it over the artichokes.
- 9
Cover with a lid and simmer gently for 15 minutes.
- 10
Scatter the peas over the top, cover again and simmer for 10 to 12 minutes, until a knife slides easily into the artichokes.
- 11
Turn off the heat, sprinkle with half of the dill and leave to cool in the pan with the lid on.
- 12
Transfer to a serving dish, spoon the juices over, top with the remaining dill and serve cool or chilled. Refrigerate leftovers within 2 hours.
Swaps, storage and make-ahead
Swaps
- Use frozen or jarred artichoke bottoms instead of fresh to save on trimming time, rinsing jarred ones well if they are packed in brine.
- Swap the potato for extra carrot or a handful of broad beans if you want a lighter, lower-starch filling.
- Replace the sugar with a small grated carrot or simply leave it out if you prefer less sweetness.
- If you can't find fresh dill, use chopped flat-leaf parsley or a mix of parsley and mint instead.
Storage
Refrigerate leftovers in a covered container with their juices within 2 hours and eat within 3 to 4 days, serving them cool or at room temperature. Freezing is not recommended, as the artichokes and potato turn soft and watery when thawed.
Make ahead
This dish tastes even better made a day ahead, so braise and cool it, then refrigerate overnight in its juices and add the remaining fresh dill just before serving. You can also chop the onion and carrots a day in advance and keep them chilled; dice the potato on the day, or keep it covered in cold water in the fridge so it does not darken.
Nutrition values are for the recipe as written.
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Allergens and nutrition
No major allergens in the ingredients.
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (594 g) | Per 100 g | |
|---|---|---|
| Calories | 207 kcal | 35 kcal |
| Protein | 6.6 g | 1.1 g |
| Carbohydrates | 25.9 g | 4.4 g |
| of which sugars | 7.2 g | 1.2 g |
| Fiber | 9.6 g | 1.6 g |
| Fat | 10.5 g | 1.8 g |
| of which saturated | 1.5 g | 0.3 g |
| Sodium | 773 mg | 130 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
