Prepare to embark on a culinary journey that will transport your taste buds straight to the sun-drenched kitchens of Turkey! This mouthwatering Artichokes Enginar recipe is not just a dish; it's a celebration of fresh vegetables, traditional cooking techniques, and the rich flavors that make Turkish cuisine legendary. Imagine a colorful medley of tender artichokes, sweet peas, hearty potatoes, and delicate carrots, all bathed in golden olive oil and kissed with a hint of lemon – this is more than a recipe, it's a gastronomic adventure waiting to unfold in your very own kitchen!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Turkish
Serves: 4 servings
Ingredients
- 4 artichokes, cleaned
- 1 cup peas
- 2 potatoes, diced
- 2 carrots, sliced
- 1/4 cup olive oil
- 1 lemon, juiced
- Salt and pepper to taste
Instructions
- Begin by thoroughly cleaning the artichokes. Remove the tough outer leaves, trim the stem, and cut off the top third of the artichoke. Immediately rub the cut surfaces with lemon juice to prevent browning.
- Prepare your vegetables by dicing the potatoes into 1-inch cubes, slicing the carrots diagonally into 1/2-inch pieces, and ensuring the peas are ready.
- Heat olive oil in a large, wide cooking pot or traditional Turkish sahan over medium heat. The olive oil should be fragrant but not smoking.
- Gently place the prepared artichokes in the pot, allowing them to lightly brown for 2-3 minutes on each side, which will enhance their flavor.
- Add the diced potatoes and sliced carrots around the artichokes. Sprinkle salt and freshly ground black pepper over the vegetables.
- Pour in enough water to almost cover the vegetables, leaving the artichoke tops slightly exposed. Cover the pot and reduce heat to low-medium.
- Simmer the vegetables for approximately 20-25 minutes, or until the potatoes are tender and the artichokes are soft when pierced with a fork.
- Add the peas during the last 5 minutes of cooking to preserve their bright color and fresh texture.
- Once vegetables are cooked, remove from heat and let rest for 5 minutes. Drizzle with remaining lemon juice before serving.
- Serve warm as a traditional Turkish zeytinyağlı (olive oil-based) side dish, ideally with crusty bread to soak up the flavorful cooking liquid.
Tips
- Artichoke Preparation is Key: Take your time cleaning artichokes. Use a sharp knife and work carefully to remove tough outer leaves. Always have lemon juice ready to prevent browning.
- Choose Fresh, High-Quality Ingredients: The success of this dish depends on using fresh, seasonal vegetables. Look for firm artichokes with tight, green leaves and vibrant, crisp peas and carrots.
- Control Your Heat: When browning artichokes, maintain a medium heat to develop flavor without burning. The goal is a light golden color.
- Don't Rush the Cooking Process: Low and slow is the secret to tender vegetables and rich, developed flavors. Allow each vegetable to cook gently and absorb the olive oil and seasonings.
- Serving Suggestions: This dish is traditionally served at room temperature as a zeytinyağlı (olive oil-based) side dish. Pair with crusty bread to soak up the delicious cooking liquid.
- Make Ahead Friendly: This recipe actually tastes even better the next day, as the flavors continue to meld and develop overnight.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 5g
Fat: 9g
Saturated Fat: g
Cholesterol: 0mg
