Zeytinyagli Enginar Recipe – Turkey Special
Zeytinyagli Enginar (Turkish Artichokes in Olive Oil) is a light and flavorful dish where artichokes are simmered in olive oil with vegetables like carrots, peas, and potatoes, and flavored with lemon and fresh herbs. This classic Turkish recipe is typically served at room temperature or slightly chilled, making it a refreshing appetizer or side dish that’s perfect for any meze spread or Mediterranean meal.
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- Prep Time10 min
- Cook Time25 min
- Total Time35 min
Zeytinyagli Enginar Ingredients:
- 4 large fresh artichokes (or 4 frozen artichokes, thawed)
- 1/4 cup extra virgin olive oil
- 1 medium onion, thinly sliced
- 1 medium carrot, peeled and sliced into rounds
- 1/2 cup frozen peas (or fresh if available)
- 1 large potato, peeled and diced (optional)
- 1 lemon (juice and zest)
- 1 teaspoon sugar
- Salt and pepper, to taste
- 2 cups water (or vegetable broth for more flavor)
- 2 tablespoons fresh dill, chopped (optional, but recommended)
Prepare the Artichokes:
If using fresh artichokes, trim the stems and remove the outer leaves until you reach the tender ones.
Cut the artichokes into halves or quarters, removing the fuzzy choke in the center.
To prevent browning, immediately place the artichokes in a bowl of water with the juice of half the lemon. This will keep them from discoloring.
Cook the Vegetables:
In a large, wide pot, heat the olive oil over medium heat. Add the sliced onion and sauté until soft and translucent (about 5 minutes).
Add the carrot slices, potatoes (if using), and peas to the pot. Stir to combine, and cook for another 5 minutes.
Add the Artichokes:
Drain the artichokes and add them to the pot with the other vegetables. Arrange them in a single layer if possible.
Sprinkle the sugar, salt, and pepper over the top, and add the juice of the remaining lemon, along with the lemon zest.
Simmer the Artichokes:
Pour in the water (or vegetable broth) until the artichokes are about halfway submerged. Bring to a gentle boil.
Lower the heat to a simmer, cover the pot, and cook for 30-40 minutes, or until the artichokes and vegetables are tender and the flavors have melded together. Check occasionally and add more water if necessary to prevent burning.
Finish and Serve:
Once the artichokes are tender and the liquid has reduced slightly, remove the pot from the heat. Let the dish cool to room temperature.
Garnish with fresh dill just before serving for added flavor and color.
Serve:
Serve Zeytinyagli Enginar at room temperature, often with a side of crusty bread or as part of a Turkish meze spread. It’s also great with a dollop of plain yogurt.
Recipe Notes:
Artichoke Prep:Use fresh lemon juice to prevent artichokes from browning.
Veggie Variations:Feel free to add other vegetables like fava beans or zucchini.
Serve at Room Temp:Best served at room temperature or chilled for a more flavorful dish.
Make Ahead:Can be prepared ahead and stored in the fridge for 2-3 days.
Herb Options:Dill is traditional, but you can also use parsley, mint, or thyme.
