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. Finely dice the vegetables and sauté briefly.
2. Fill the artichoke bottoms.
3. Braise with olive oil, lemon water and sugar for 30 min.
4. Serve cold with dill.