Meze Atlas, Cooked in olive oil

Zeytinyağlı Enginar

Name: Zeytinyağlı Enginar
Prep time: 60 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 6 globe artichokes, or 6 prepared artichoke hearts; 2 lemons; 1 tbsp plain flour; 1 onion, finely chopped; 2 carrots, diced; 1 potato, diced; 100 g peas; 100 ml olive oil; 1 tsp sugar; 1 tsp salt; ½ bunch dill, chopped

/zay·teen·yah·LUH en·gee·NAR/

Artichoke hearts braised in olive oil with carrot, potato, peas and dill

4serves

1 hractive time

Goes with

Rakı

Artichoke makes most wine taste sweet and metallic, while rakı stays clean against its grassy bitterness.

Also good with white wine.

Our chef's recipe, coming soon. This is the classic version, as it is made on most meyhane tables.

Ingredients

6globe artichokes, or 6 prepared artichoke hearts
2lemons
1 tbspplain flour
1onion, finely chopped
2carrots, diced
1potato, diced
100 gpeas
100 mlolive oil
1 tspsugar
1 tspsalt
½ bunchdill, chopped

Method

Mix 1 litre cold water with the juice of 1 lemon and the flour. Trim the artichokes down to the hearts, scoop out the choke and drop each heart straight into the lemon water.
Cook the onion gently in the oil for 5 minutes. Add the carrots, potato and peas and stir for 2 minutes.
Arrange the artichoke hearts cup side up in a wide pan and spoon the vegetables into and around them.
Add the juice of the second lemon, the sugar, salt and 300 ml water. Cover with a circle of baking paper and the lid.
Simmer on low heat for 30 to 35 minutes until a knife slides easily into the hearts.
Cool in the pan, then serve at room temperature with the dill scattered over.