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Zeytinyağlı Enginar (Turkish Olive Oil–Braised Artichokes)

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A traditional Aegean Turkish dish featuring artichoke hearts braised in olive oil and filled with a colorful mix of peas, carrots, and potatoes. Served cold with dill and lemon, it’s a light and elegant option for meze spreads.

Ingredients

Scale
  • 6 cleaned artichoke hearts (fresh or frozen)
  • 1/2 cup green peas (fresh or frozen)
  • 1 medium carrot, diced
  • 1 medium potato, diced
  • 1 small onion, finely chopped
  • 1/4 cup olive oil
  • 1 tablespoon sugar
  • Juice of 1 lemon
  • 1/2 teaspoon salt
  • 1/2 cup water
  • Fresh dill for garnish
  • Lemon wedges for serving

Instructions

  1. In a small pot, boil diced carrots and potatoes for 5 minutes. Add peas and cook for 2 more minutes. Drain and set aside.
  2. In a wide pot, arrange artichoke hearts flat-side up.
  3. Distribute the cooked vegetables evenly into the artichoke centers.
  4. In a small bowl, whisk together olive oil, lemon juice, sugar, salt, and water.
  5. Pour the mixture over the artichokes in the pot.
  6. Cover and simmer over low heat for 30–35 minutes, or until the artichokes are tender and infused with flavor.
  7. Let cool to room temperature, then refrigerate until fully chilled.
  8. Serve cold, garnished with fresh dill and lemon wedges.

Notes

  • Best prepared in advance to allow flavors to fully develop while chilling.
  • Can be served as part of a meze platter or as a light starter.
  • Use high-quality olive oil for optimal flavor.

Nutrition

Keywords: zeytinyağlı enginar, Turkish artichokes, olive oil braised artichokes, vegan meze, Aegean cuisine, cold appetizer

Find it online: https://foodiecara.com/zeytinyagli-enginar-turkish-olive-oil-braised-artichokes/