Zeytinyağlı Enginar (Turkish Braised Artichokes in Olive Oil)

Zeytinyağlı enginar belongs to zeytinyağlılar, the beloved Turkish category of vegetables slow-braised in olive oil and served at room temperature. Here, tender artichoke hearts are gently cooked with carrots and peas until silky.

Ingredients

• 4 large artichokes, trimmed to hearts
• 1 lemon, juiced (plus water for acidulating)
• 1/4 cup (60ml) olive oil
• 1 onion, thinly sliced
• 2 carrots, sliced
• 1 cup (150g) fresh or frozen peas
• 1 tsp sugar
• 1 cup (240ml) water
• Salt, to taste
• Fresh dill, for garnish

Instructions

1. Prep the artichokes
   Trim the artichokes down to the hearts, rubbing with lemon as you go, and place in acidulated water to prevent browning.
2. Sauté aromatics
   Heat olive oil in a wide pot and sauté the onion until translucent, about 5 minutes.
3. Add vegetables
   Add the carrots and cook 3-4 minutes, then nestle in the artichoke hearts.
4. Braise gently
   Add water, lemon juice, sugar, and a pinch of salt. Cover and simmer gently 20-25 minutes, until the artichokes are tender.
5. Add peas
   Stir in the peas during the last 5 minutes of cooking.
6. Cool and serve
   Let cool to room temperature (this dish is traditionally served this way) and garnish with fresh dill before serving.

Zeytinyağlılar are a whole category of Turkish cuisine built around eating well without meat.