Zeytinyağlı enginar – artichokes braised in olive oil with vegetables Recipe
Zeytinyağlı enginar is a light dish from western Turkey, where olive oil flows almost like water. Artichoke bottoms braised with carrot, potatoes and peas are served cold as an appetizer or light supper. It’s a bit like a Mediterranean version of vegetable salad, just in a much more elegant form.
This classic of Turkish olive-oil cuisine combines simple vegetables with a generous amount of good olive oil, creating a silky, aromatic dish that tastes even better when served cold. The artichoke bottoms become tender and delicate, while the vegetables soak up the citrusy, slightly sweet sauce.
Chef's tips
Use the best-quality olive oil you can, because its flavor is central to the dish. If you’re using frozen peas, don’t thaw them beforehand – add them straight to the pot. When cooking, keep the heat low so the vegetables simmer gently rather than fry.
How to serve
Serve each artichoke bottom generously filled with vegetables, with extra sauce on the side for dipping bread. It pairs well with simple grilled fish, yogurt-based meze or a fresh tomato and cucumber salad.
Ingredients
- artichokes - 4 piece
- carrot - 2 piece
- potatoes - 2 piece
- green peas - 100 g
- onion - 1 piece
- olive oil - 60 ml
- lemon juice - 30 ml
- sugar - 5 g
- salt - 6 g
- water - 250 ml
- dill - 10 g
Preparation
- If you’re using fresh artichokes, clean them so that only the bottoms remain: cut off the tough stem, remove the outer tough leaves, slice off the top and scoop out the fibrous choke with a teaspoon. Immediately drizzle them with lemon juice so they don’t darken.
- Peel the carrot and potatoes and cut them into small cubes (about 1 cm). Peel the onion and dice it finely.
- In a wide pot or deep frying pan, heat half of the olive oil over medium heat. Add the onion and sauté for 3–4 minutes, stirring, until it softens and turns slightly translucent but does not brown.
- Add the carrot and potatoes, stir and cook for another 3–4 minutes until the vegetables are lightly sautéed. Add the peas and stir.
- Pour in the water, add the salt, sugar and half of the lemon juice. Gently mix, then arrange the artichoke bottoms on top, hollow side up, pressing them lightly into the vegetables.
- Pour over the remaining olive oil and cover with a lid. Cook on low heat for 20–25 minutes, until the carrot and potatoes are tender and the artichokes can be easily pierced with a knife.
- Remove the pot from the heat and leave to cool completely in the cooking juices – this is important, as the dish is served cold and the flavors meld together during this time.
- Before serving, transfer the artichokes to a plate, fill their centers with the vegetables from the pot and spoon over a few tablespoons of the sauce from the bottom. Sprinkle generously with chopped dill and drizzle with the remaining lemon juice.
Storage
Danie przechowuj w lodówce w sosie z oliwy i cytryny, najlepiej w szklanym pojemniku. Smakuje nawet lepiej następnego dnia, ale po 3 dniach warzywa zaczynają się rozpadać.
