A delicate, refreshing Aegean-style dish featuring artichoke hearts braised in olive oil and filled with a medley of peas, carrots, potatoes, and onions. Served cold or at room temperature with fresh dill and lemon, this elegant meze is a spring and summer favorite in Turkish cuisine. (aegeandelight.com)

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Why You’ll Love This Recipe

• Light yet satisfying: Uses only olive oil and vegetables, making it vegan, gluten-free, and bursting with fresh flavors. (aegeandelight.com)
• Lush Mediterranean flavors: Artichoke’s natural nuttiness enriched by peas, carrots, potato, onion, lemon, and dill. (aegeandelight.com)
• Perfect make-ahead dish: Ideal for prepping in advance—flavors deepen as it cools. A popular meze served cold or at room temperature. (katieparla.com)

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ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 4–6 artichoke bottoms or hearts (fresh, frozen, or jarred)
• Juice of ½ lemon (for soaking)
• ¼ cup olive oil (plus extra for dressing)
• 1 small onion, finely chopped
• 1 medium carrot, diced
• 1 medium potato, diced
• ½ cup green peas (fresh or frozen)
• 1 tsp sugar
• Salt, to taste
• ½ cup water (or vegetable broth)
• Juice of 1 lemon (for cooking)
• 2 Tbsp fresh dill, chopped (for garnish)

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directions

1. Prep artichokes: If using fresh, trim and scoop to artichoke bottoms. Soak them in lemon water to prevent darkening. (aegeandelight.com, ozlemsturkishtable.com, Turkish Cuisine, myhomediaryinturkey.blogspot.com, delishglobe.com)
2. Cook vegetables: Heat olive oil in a saucepan over medium heat. Sauté onion until translucent, then add carrot and potato; cook ~3–5 min. Stir in peas, sugar, and salt; cook for another 2–3 min.
3. Assemble artichokes: Place artichoke bottoms hollow-side up in a wide pan. Fill with the vegetable mixture.
4. Add cooking liquid: Whisk olive oil, lemon juice, and water. Pour over artichokes so liquid reaches halfway up. (delishglobe.com)
5. Simmer: Cover and cook over low to medium-low heat for 20–30 minutes, until artichokes are tender yet firm. (giverecipe.com)
6. Cool and garnish: Let cool to room temp, then refrigerate. Serve chilled or at room temperature with a drizzle of olive oil, fresh dill, and lemon wedges. (giverecipe.com)

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Servings and timing

• Serves: 4–6 as a meze or side dish (katieparla.com)
• Prep time: ~20 minutes (includes trimming artichokes) (thethirlby.com)
• Cook time: 25–30 minutes simmering (Turkish Cuisine)
• Total time: Approximately 45–55 minutes

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Variations

• Add almonds: Include blanched or slivered almonds with the vegetables for extra texture and richness.
• Candied lemon garnish: Top with candied lemon slices for a sweet-tangy accent.
• Adjust cooking liquid: Use vegetable broth instead of water for savory depth, or reduce olive oil for a lighter version.

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storage/reheating

• Store: Keep in an airtight container in the refrigerator for up to 5 days. Flavors improve as the dish chills.
• Serve: No reheating needed—serve cold or at room temperature.

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FAQs

1. Can I use jarred or canned artichoke hearts?

Yes. If using jarred artichokes, reduce added lemon juice as they’re often already preserved in acidic brine.

2. Why soak artichokes in lemon water?

To prevent them from oxidizing and turning brown during prep.

3. What are “artichoke bottoms”?

They are the tender base of the artichoke after the leaves are removed—ideal for stuffing. (giverecipe.com)

4. Is this dish gluten-free?

Yes. It contains no gluten and is naturally vegan.

5. Can I make it ahead of time?

Absolutely. It tastes best when made a few hours or a day ahead so flavors meld.

6. How long will it keep?

Stored in the fridge, it’s good for up to 5 days.

7. Can I adjust the vegetables?

Yes—feel free to omit peas or swap in fava beans for a change.

8. What oil is best?

Use high-quality extra-virgin olive oil—the flavor really shines in this dish. (aegeandelight.com)

9. Should I cover artichokes while cooking?

Yes—covering helps them steam gently and cook evenly.

10. Can I serve it warm?

Yes. While traditionally served cold or at room temperature, you can serve it slightly warm too.

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Conclusion

Zeytinyağlı Enginar is a light yet flavorful jewel of Turkish cuisine—artichokes, olive oil, and fresh vegetables come together in perfect harmony. It’s elegant, make-ahead friendly, and a delightful addition to any meal. Try it this spring or summer and savor the taste of the Aegean.

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