🫒 Zeytinyağlı Enginar (Artichokes in Olive Oil)
Zeytinyağlı enginar is a Turkish dish of artichoke hearts gently braised in olive oil and lemon with carrots and peas. The artichokes turn tender and silky, the broth is bright and lemony. Like other zeytinyağlı dishes it is cooled and served cold or at room temperature, as a meze or light main.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 4 large artichoke hearts
- 2 lemons
- 4 tbsp olive oil
- 1 onion, finely chopped
- 1 carrot, diced
- 100 g peas
- 1 tsp sugar
- Fresh dill
- Salt
Method
- Keep the trimmed artichoke hearts in water with lemon juice so they do not darken.
- Soften the onion in the olive oil, then add the carrot and peas.
- Arrange the artichokes in a wide pan, spoon the vegetables into and around them and add the juice of one lemon, sugar, salt and 250 ml water.
- Cover with a circle of parchment and simmer for 30–35 minutes until tender.
- Cool in the pan and serve cold, sprinkled with dill.
How to make it lighter
- Use 2 tbsp olive oil instead of 4; 1 tbsp oil ≈ 120 kcal.
- Spoon the vegetables out of the pan and leave most of the oil behind.
- Pair it with grilled chicken for a fuller, protein-rich meal.
History
Zeytinyağlılar, vegetables cooked in olive oil and served cold, are a pillar of Aegean and Istanbul home cooking. Artichokes are a spring favourite, sold already trimmed in markets in Istanbul and İzmir.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →