Zeytinyağlı Enginar — Aegean Artichokes

Zeytinyağlı enginar is a spring centerpiece of the western Turkish table: tender artichoke bottoms hold jewel-like vegetables under a generous dill-and-olive-oil finish.

Serves 4 | Prep 25 minutes | Cook 35 minutes

INGREDIENTS

• 4 cleaned artichoke bottoms

• Juice of 1 lemon

• 1 onion, finely chopped

• 1 carrot, diced small

• 1 small potato, diced small

• 100 g peas

• 100 ml extra-virgin olive oil

• 250 ml hot water

• 1 tsp sugar

• 1 tsp salt

• ½ bunch dill, chopped

METHOD

1. Keep the artichoke bottoms in lemon water while preparing the vegetables.

2. Soften the onion in half the oil without browning. Add carrot, potato, and peas; cook 3 minutes.

3. Set the artichokes hollow-side up in a wide pot and divide the vegetables among them. Add hot water, sugar, salt, remaining oil, and half the lemon juice.

4. Cover with parchment and a lid; simmer gently for 30–35 minutes until tender.

5. Cool in the cooking liquid. Finish with dill and serve at room temperature.

AUTHENTICITY NOTE

Urla and the İzmir peninsula are celebrated for artichokes. The dish should taste clean and lemony, with olive oil forming part of the sauce rather than merely a garnish.