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Zeytinyağlı Enginar, or Artichokes in Olive Oil, is a classic Turkish dish that shines with the simplicity of fresh ingredients and traditional techniques. This dish, which celebrates the mild, earthy flavour of artichokes, is both refreshing and satisfying.
Often served as a cold appetizer or a light main course, Zeytinyağlı Enginar epitomizes the beauty of Turkish olive oil dishes and the vibrant produce of the Mediterranean.
What Is Zeytinyağlı Enginar?
In Turkish cuisine, “zeytinyağlı” refers to dishes prepared with olive oil, usually featuring vegetables cooked slowly to retain their natural flavours. Zeytinyağlı Enginar, or Artichokes in Olive Oil, is a delicate dish that centres on artichoke hearts cooked gently with olive oil, lemon, and vegetables.
Traditionally, the artichokes are filled or topped with a colourful mixture of diced carrots, potatoes, peas, and onions. The result is a vibrant and flavourful plate that showcases the tender, slightly nutty taste of artichokes, balanced by the richness of olive oil and the acidity of lemon.
Often served chilled, Zeytinyağlı Enginar is a staple during spring when artichokes are in season. The dish is light, aromatic, and packed with flavour, making it a popular choice for family gatherings and special meals.
It’s both visually stunning and incredibly nourishing, as each ingredient retains its texture and character in this slow cooked, oil infused masterpiece.
Ingredients and Taste
The ingredients in Zeytinyağlı Enginar are simple yet carefully chosen to bring out the artichokes’ unique flavor. Fresh artichoke hearts are the base of the dish, prized for their tender and slightly sweet taste.
Olive oil is an essential component, and the quality of the oil makes a noticeable difference, Turkish olive oil brings a smooth, fruity richness that complements the earthiness of the artichokes.
The vegetable medley usually includes carrots, peas, potatoes, and sometimes onions, adding layers of texture and natural sweetness to the dish.
Lemon juice is added generously, not only to prevent the artichokes from browning but to bring a bright acidity that balances the richness of the olive oil. Fresh dill or parsley is often used as a garnish, adding a burst of freshness and colour.
Taste wise, Zeytinyağlı Enginar is delicate and refreshing, with each ingredient contributing to a harmonious whole. The artichokes are tender and subtly nutty, with the olive oil providing a silky richness that coats the vegetables. The lemon juice cuts through with a hint of acidity, creating a dish that feels both light and satisfying.
A Taste of History
Zeytinyağlı Enginar is deeply rooted in the traditions of the Aegean and Mediterranean regions of Turkey, where olive oil is a cornerstone of the diet and artichokes thrive in the mild, coastal climate.
The practice of cooking vegetables in olive oil, or “zeytinyağlı,” is thought to date back centuries and was likely influenced by the ancient Mediterranean cultures that emphasized plant based diets and fresh ingredients.
These olive oil dishes hold a special place in Turkish cuisine, as they reflect a way of cooking that values quality and simplicity.
The artichoke itself has a long history in the Mediterranean, with roots tracing back to ancient Greece and Rome. Over time, artichokes became a staple in Turkish kitchens, where they were embraced for their unique flavor and texture.
Zeytinyağlı Enginar was born from this culinary heritage, embodying the flavours and traditions of the Mediterranean lifestyle.
Zeytinyağlı Enginar (Artichokes in Olive Oil) Recipe
Serves: 4 people
Ingredients:
- 4 large fresh artichokes, cleaned and stems trimmed
- 1/3 cup extra virgin olive oil
- 1 medium onion, finely chopped
- 2 medium carrots, diced
- 1 medium potato, diced
- 1/2 cup fresh or frozen peas
- Juice of 1 lemon (for soaking and cooking)
- 1/2 cup water or vegetable broth
- Salt to taste
- Fresh parsley, finely chopped, for garnish
Directions
To prepare the artichokes, fill a large bowl with water and add half of the lemon juice. Clean the artichokes by removing any tough outer leaves and trimming the tops. Place them in the lemon water to prevent discoloration while you prepare the filling.
In a large pan over medium heat, heat 2 tablespoons of olive oil. Add the chopped onion and sauté for 3-4 minutes until soft and translucent, which will enhance the sweetness of the dish.
Add the diced carrots and potatoes to the pan. Stir to coat the vegetables with olive oil, and cook for another 5-6 minutes until they start to soften slightly. This will ensure even cooking later in the artichoke cups.
Add the peas to the pan, stirring gently to combine with the carrots and potatoes. Season with a pinch of salt, and cook for an additional 2 minutes. Set aside the mixture once the vegetables are tender but not fully cooked.
In a separate pot, arrange the artichoke bottoms (cups) face up in a single layer. Distribute the vegetable filling evenly into each artichoke cup, pressing down gently with a spoon to ensure the filling is compact.
In a small bowl, combine the remaining olive oil, lemon juice, and water (or vegetable broth). Pour this mixture over the artichokes, ensuring that the liquid reaches halfway up the sides of the artichokes. This will keep them tender and infuse them with flavour.
Cover the pot with a lid, place it over low heat, and simmer gently for 25-30 minutes until the artichokes and vegetables are fully tender. Check periodically, and if needed, add a little more water to prevent drying out.
Allow the artichokes to cool to room temperature in the pot. Transfer to a serving plate, drizzle with any remaining cooking liquid, and garnish with fresh parsley. Serve as a refreshing appetizer or side dish, accompanied by crusty bread to enjoy the flavourful olive oil.
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