Turkish Braised Artichokes in Olive Oil
Zeytinyağlı Enginar
These tender braised artichokes have a delicate, slightly tangy flavor from lemon and a rich, silky texture from generous olive oil. The pale green artichokes glisten beautifully in their aromatic cooking liquid. This elegant vegetarian dish showcases the Turkish mastery of olive oil cookery and makes any meal feel special.
Recipe Details
Nutrition per Serving
Ingredients
Instructions
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Prepare lemon water
Fill a large bowl with cold water and squeeze juice of 1 lemon into it. This acidulated water will prevent the artichokes from browning. Keep the lemon halves for rubbing. Do not skip this step or artichokes will turn black.
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Clean artichokes
Remove tough outer leaves from each artichoke by pulling them off completely. Trim the stem to 2cm and peel it with a knife. Cut the top third off each artichoke and rub all cut surfaces immediately with lemon halves. Place in lemon water for 5-10 minutes. Do not leave longer or they will become too acidic.
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Remove chokes
Take each artichoke from lemon water and carefully remove the fuzzy choke from the center using a small spoon, scraping gently for 2-3 minutes per artichoke. The center should be completely clean and pale. Return to lemon water immediately. Do not damage the tender heart underneath.
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Prepare vegetables
Dice the onion into 1cm pieces. Peel carrots and potatoes, then cut into 2cm chunks. Roughly chop the dill, discarding thick stems. Mince the garlic finely. Keep vegetables separate as they will be added at different times.
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Start cooking base
Heat olive oil in a large, heavy-bottomed pot over medium heat for 2 minutes. Add diced onion and cook for 5-7 minutes, stirring occasionally, until soft and translucent. The onion should sizzle gently but not brown or it will become bitter.
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Add aromatics
Add minced garlic to the softened onion and cook over medium heat for 1 minute until fragrant. Add carrots, potatoes, sugar, and salt, stirring gently for 2-3 minutes to coat with oil. Do not let garlic burn or it will taste bitter.
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Arrange artichokes
Drain artichokes and arrange them stem-down in the pot in a single layer. Add water and juice of remaining lemon. Bring to a boil over high heat for 2-3 minutes, then reduce to low heat. Do not overcrowd the pot or artichokes will cook unevenly.
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Simmer covered
Cover the pot and simmer over low heat for 35-40 minutes until artichokes are tender when pierced with a knife tip. Check liquid level halfway through - add hot water if needed. The cooking liquid should barely bubble, not boil vigorously.
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Add dill and rest
Remove from heat and sprinkle chopped dill over the artichokes. Cover and let rest for 15-20 minutes to allow flavors to meld and temperature to cool slightly. The artichokes will continue cooking gently in residual heat. Do not serve immediately while piping hot.
Tips
Cooking Tips
Use a heavy-bottomed pot to prevent sticking and ensure even heat distribution. The artichokes should fit snugly in one layer - if your pot is too large, they may dry out during cooking.
Alternatives
If fresh artichokes are unavailable, use frozen artichoke hearts but reduce cooking time to 20-25 minutes. Baby artichokes can be used whole without removing chokes, cooking for 25-30 minutes total.
Serving & Storage
Serve at room temperature as a meze with crusty bread, feta cheese, and olives. Store covered in refrigerator for up to 3 days - the flavor actually improves overnight as the artichokes absorb more cooking liquid.
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