Turkish · beginner
Turkish Braised Artichokes With Peas And Lemon Dill Sauce
A delicate Turkish meze dish of tender artichoke bottoms gently simmered in extra virgin olive oil, sweet carrots, green peas, and fresh lemon juice.
- PREP TIME
- 15 min
- COOK TIME
- 25 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Heat extra virgin olive oil in a wide, shallow skillet over medium heat.
- 02
Add the diced yellow onion and carrot, sautéing for 5 minutes until soft but not browned.
- 03
Whisk together fresh lemon juice, granulated sugar, sea salt, and 1 cup of lukewarm water in a small bowl until dissolved.
- 04
Arrange the thawed artichoke bottoms cup-side up in the skillet among the onion and carrot mixture.
- 05
Pour the lemon broth over the artichokes, cover tightly with a lid, reduce heat to low, and simmer gently for 15 minutes.
- 06
Scatter the green peas around the artichokes, cover again, and cook for an additional 5 minutes until artichokes are fork-tender.
- 07
Remove from heat, stir in the fresh chopped dill, and allow the dish to cool to room temperature before serving so the flavors settle.
A LITTLE KITCHEN KNOW-HOW
Zeytinyağlı Braising
Gentle low-heat braising of root or bulb vegetables in a emulsified emulsion of extra virgin olive oil, lemon juice, sugar, and water, eaten warm or cold.
Notes from the kitchen
- This classic olive oil braise, known as Zeytinyağlı Enginar, tastes even better when chilled overnight in the refrigerator.
- Place one cup-shaped artichoke bottom on each plate and ladle the fragrant peas and carrots inside the cavity for a traditional presentation.
- Original home-cooking adaptation inspired by Turkish; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
