Zeytinyağlı Enginar
Zeytinyağlı Enginar is a classic Turkish dish featuring tender artichoke hearts braised in olive oil with fresh dill, carrots, and peas. This light and flavorful appetizer is a staple of Aegean cuisine, perfect for a meze spread or as a refreshing side dish.
An original recipe by Forkin
- Total time
- 2 hr
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 249 kcal
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 4 pcsartichoke heart, frozen or canned, thawed and drained
- 1 pcsyellow onion, finely chopped
- 1 pcscarrot, peeled and finely diced
- 0.5 cupgreen pea, frozen
- 0.5 pcslemon, juiced
- 0.5 tspgranulated sugar
- 0.75 tspsalt
- 0.25 tspblack pepper, ground
- 0.33 cupolive oil
- 1 cupwater
for cooking
- 0.25 cupfresh dill, finely chopped
for garnish
- 2 tbspfresh dill, finely chopped
Equipment
wide shallow pot · cutting board · knife
The method
Step by step
- 1
If using frozen artichoke hearts, ensure they are fully thawed and drained of any excess liquid. If using canned, drain them well.
Cook’s note: Gently pat the artichoke hearts dry with a paper towel to remove extra moisture.
- 2
Heat the olive oil in a wide, shallow pot or deep skillet over medium-low heat.
About 1 min
- 3
Add the onion to the pot and sauté for 5-7 minutes until it becomes translucent and soft.
About 7 min
Cook’s note: Stir occasionally to prevent browning.
- 4
Stir in the carrot and cook for another 3-4 minutes, allowing it to soften slightly.
About 4 min
- 5
Add the peas, dill for cooking, lemon juice, sugar, salt, and black pepper to the pot, stirring to combine.
About 1 min
- 6
Carefully place the artichoke hearts into the pot, nestling them among the vegetables.
About 1 min
- 7
Pour in the water, ensuring the artichoke hearts are mostly submerged.
About 1 min
- 8
Bring the liquid to a gentle simmer, then reduce the heat to low, cover the pot, and cook for 25-30 minutes.
About 30 min
Cook’s note: The artichokes should be fork-tender when done.
- 9
Remove the pot from the heat and allow the zeytinyağlı enginar to cool completely at room temperature, keeping the lid on.
About 1 hr
Cook’s note: Cooling slowly in its cooking liquid allows the flavors to meld beautifully.
- 10
Once cooled, transfer the dish to a serving platter and garnish generously with the dill for garnish.
About 2 min
Cook’s note: Serve chilled or at room temperature.
Per serving
Nutrition
- Calories
- 248.7kcal
- Protein
- 4.4g
- Carbs
- 18.3g
- Fat
- 19.2g
- Fibre
- 7.2g
- Sugar
- 6.6g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover zeytinyağlı enginar in an airtight container in the refrigerator.
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