Turkish cuisine · Vegetable Dishes

Zeytinyağlı Enginar

Artichoke bottoms in olive oil with peas and carrots – Aegean cuisine.

Ingredients · for 4 servings

• 4 artichoke bottoms
• 100 g peas
• 1 carrot
• 1 potato
• Olive oil, dill, lemon

Instructions

1. Cut the carrot and potato into small cubes and sweat with the peas in olive oil for 4 min.
2. Place the artichoke bottoms in a pot and fill with the vegetable mixture.
3. Drizzle with olive oil, water, lemon juice, sugar and salt and braise covered at gentle heat for about 30 min until everything is soft.
4. Let cool completely – zeytinyağlı is served cold.
5. Serve with plenty of dill and some of the juices.