Zeytinyağlı Enginar (Artichokes in Olive Oil)
Zeytinyağlı Enginar, or Artichokes in Olive Oil, is a traditional Turkish dish that combines tender artichokes with rich extra virgin olive oil, fresh garlic, and vibrant herbs. This delightful recipe is perfect for serving as an appetizer or side dish, offering a refreshing taste that evokes fond memories of family gatherings. Enjoy it warm or chilled for a simple yet impressive culinary experience that will surely win over your guests.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Appetizer
- Method: Boiling/Sautéing
- Cuisine: Turkish
Ingredients
Scale
- 4 medium fresh artichokes
- 1/2 cup extra virgin olive oil
- 3 cloves garlic, minced
- 2 tbsp freshly squeezed lemon juice
- 2 tbsp fresh dill, chopped
- Salt, to taste
Instructions
- Rinse artichokes under cold water, trim stems, and remove tough outer leaves to reach the tender inner ones.
- Slice each artichoke in half lengthwise. In a pot, combine water, lemon juice, and salt; bring to a boil. Add halved artichokes and cook for 10-15 minutes until fork-tender.
- In a skillet over medium heat, heat olive oil and sauté minced garlic for one minute until fragrant.
- Drain cooked artichokes and add them to the skillet with sautéed garlic. Stir in additional olive oil, chopped dill, and more lemon juice; mix gently.
- Reduce heat to low and let simmer for five minutes to meld flavors.
- Serve on a platter or individual plates with remaining olive oil drizzled over the top.
Nutrition
- Serving Size: 1 serving (120g)
- Calories: 210
- Sugar: 0g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg