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Turkish Braised Artichokes With Peas And Lemon Dill Sauce

Name: Turkish Braised Artichokes With Peas And Lemon Dill Sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 400 g frozen artichoke bottoms, thawed and kept whole; 4 tbsp extra virgin olive oil; 1 medium yellow onion, finely diced; 1 medium carrot, peeled and cut into small 1/4-inch dice; 1 cup frozen green peas, thawed; 3 tbsp fresh lemon juice; 1 tsp granulated sugar; 1 tsp sea salt; 3 tbsp fresh dill, finely chopped

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: 15 min
Cook: 25 min
Total: 40 min

AI-generated illustration of Turkish Braised Artichokes With Peas And Lemon Dill Sauce

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Technique to learn

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.

Instructions

Step 1: Heat extra virgin olive oil in a wide, shallow skillet over medium heat.
Step 2: Add the diced yellow onion and carrot, sautéing for 5 minutes until soft but not browned.
Step 3: Whisk together fresh lemon juice, granulated sugar, sea salt, and 1 cup of lukewarm water in a small bowl until dissolved.

Step 4: Arrange the thawed artichoke bottoms cup-side up in the skillet among the onion and carrot mixture.

Step 5: Pour the lemon broth over the artichokes, cover tightly with a lid, reduce heat to low, and simmer gently for 15 minutes.

Step 6: Scatter the green peas around the artichokes, cover again, and cook for an additional 5 minutes until artichokes are fork-tender.

Step 7: Remove from heat, stir in the fresh chopped dill, and allow the dish to cool to room temperature before serving so the flavors settle.

Cooking tips

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.

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