Entree: Turkey – Aegean Turkey – Zeytinyağlı Enginar (Artichokes braised in olive oil with vegetables and lemon)
Serving Size: 4
Approximate Time
Prep
20 min
Cook
30 min
Total
50 min
Ingredients
- 6 medium globe artichokes (about 24 oz (680 g) trimmed)
- 3 tbsp (45 ml) extra-virgin olive oil
- 1 medium onion, thinly sliced (about 6 oz (170 g))
- 1 medium carrot, sliced (about 4 oz (115 g))
- 1 small potato, peeled and cut into 1/2-inch (1.2 cm) cubes (about 6 oz (170 g))
- 1/2 cup (75 g) frozen or fresh peas
- 2 tbsp (30 ml) fresh lemon juice (about 1 lemon)
- Zest of 1/2 lemon (optional)
- 1/2 cup (120 ml) low-sodium vegetable stock or water
- 1 tsp (4 g) granulated sugar
- 1 tsp (5 g) fine sea salt, plus more to taste
- 1/4 tsp (0.5 g) ground black pepper
- 2 bay leaves (optional)
- 2 tbsp (8 g) chopped fresh parsley for garnish
- Lemon wedges for serving
Instructions
1. Prepare the artichokes: fill a bowl with cold water and the juice of 1/2 lemon. Working with one artichoke at a time, remove tough outer leaves until you reach the pale tender inner leaves, trim the stem flush, cut off the top 1 inch (2.5 cm), rub with lemon, then quarter and remove the fuzzy choke if present. Place pieces in the lemon water to prevent browning.
2. Heat 3 tbsp (45 ml) olive oil in a wide, heavy saucepan over medium heat. Add the sliced onion and sauté until translucent, about 5 minutes. Add the carrot and potato and cook 3–4 minutes more.
3. Drain the artichoke quarters and add them to the pan cut-side down. Stir gently to coat with oil and vegetables. Add the peas, 1/2 cup (120 ml) vegetable stock or water, 2 tbsp (30 ml) lemon juice, 1 tsp (4 g) sugar, 1 tsp (5 g) salt, 1/4 tsp (0.5 g) black pepper and bay leaves if using.
4. Bring to a gentle simmer, then reduce heat to low, cover, and cook until artichokes and potatoes are tender when pierced with a knife, about 25–30 minutes. Check occasionally and add a splash of water if the pan becomes dry.
5. Remove from heat and let cool to room temperature (the dish is traditionally served at room temperature or chilled). Adjust seasoning if needed, drizzle with a little extra-virgin olive oil and sprinkle with chopped parsley before serving with lemon wedges.
