Dear Lykkers. Zeytinyağlı Enginar, or artichokes in olive oil, is a beloved Turkish dish renowned for its simplicity, health benefits, and fresh, delicate flavours.


As a staple in Turkish cuisine, it's traditionally served cold or at room temperature, making it an ideal appetizer or light dish, especially in the spring and summer.


<h3>The History of Zeytinyağlı Enginar</h3>


Zeytinyağlı dishes, meaning "cooked in olive oil," are part of the Turkish culinary tradition dating back to the Ottoman Empire. This style of cooking highlights vegetables by simmering them gently in olive oil with a hint of sweetness from carrots and onions, creating a refreshing yet flavorful experience.


Zeytinyagli Enginar, Turkish Style Artichokes in Olive Oil

Video by Hungry Man Kitchen


<h3>Why Artichokes in Olive Oil Are Loved in Türkiye</h3>


Zeytinyağlı Enginar is a quintessential representation of Turkish cuisine's emphasis on healthy, fresh ingredients. Artichokes are known for their high fibre content, vitamins, and antioxidants, making this dish not only delicious but also highly nutritious. The delicate flavours of the artichokes are enhanced by the olive oil, making each bite a delightful experience.


<h3>How to Make Zeytinyağlı Enginar at Home</h3>


This classic Turkish dish requires only a few ingredients, but the result is pure magic on a plate. Here's how to bring the essence of Türkiye's Mediterranean flavours to your table with Zeytinyağlı Enginar.


<h3>Ingredients</h3>


4-6 fresh artichoke hearts


½ cup olive oil


1 medium onion, diced


1 medium carrot, sliced into thin rounds


1 medium potato, diced (optional)


1 cup fresh or frozen green peas


Juice of 1 lemon


Salt and pepper to taste


Fresh dill or parsley, chopped (for garnish)


<h3>Instructions</h3>


<b>1. Prepare the Artichokes</b>


To prevent browning, rub the artichoke hearts with lemon juice. This not only adds flavour but also helps retain their colour. Set the prepared artichoke hearts aside.


<b>2. Sauté the Vegetables</b>


In a medium-sized pan, heat olive oil over medium heat. Add the diced onions and cook until they're translucent. Add the sliced carrots and potatoes (if using), and cook for a few minutes until they start to soften.


<b>3. Arrange the Artichokes</b>


Place the artichoke hearts in the pan, nestled among the vegetables. Distribute the green peas around the artichokes. Sprinkle with salt and pepper to taste.


<b>4. Add Lemon and Simmer</b>


Pour lemon juice over the artichokes and vegetables, then add enough water to almost cover the ingredients. Cover the pan and cook on low heat for about 30-40 minutes, or until the artichokes and vegetables are tender.


<b>5. Let Cool and Make Garnish</b>


Once cooked, remove from heat and allow the dish to cool to room temperature. Zeytinyağlı Enginar is traditionally served cold or at room temperature, which enhances the flavours. Garnish with fresh dill or parsley before serving.


<h3>Serving Suggestions</h3>


Zeytinyağlı Enginar is often served as a mezze or side dish, accompanied by crusty bread to soak up the flavorful olive oil. A fresh lemon wedge on the side adds an extra citrusy zing, and a sprinkle of fresh herbs gives it a fragrant finish.


This dish is more than just a delicious appetizer; it's a celebration of Turkish culinary heritage and Mediterranean flavours. The artichoke's tender texture, combined with the rich olive oil and a hint of lemon, makes Zeytinyağlı Enginar a refreshing, flavorful, and nutritious dish perfect for any occasion.