Aegean Artichoke Hearts in Olive Oil (Zeytinyağlı Enginar)
A traditional Aegean delicacy, Zeytinyağlı Enginar, features tender artichoke hearts braised in a rich olive oil and lemon juice mixture, accented with aromatic herbs and vegetables. This dish is a celebration of springtime and a testament to the simplicity and healthfulness of Mediterranean cuisine.
Equipment
- Cutting board
- Vegetable peeler
- Chef's knife
- Measuring cups & spoons
- Large skillet or shallow pan with lid
- Mixing bowl
- Wooden spoon
Ingredients
- 8 fresh artichoke hearts, cleaned and halved (about 600g / 1.3 lbs)
- 1/4 cup extra virgin olive oil (60ml)
- 1 medium carrot, peeled and thinly sliced (about 100g / 3.5 oz)
- 1 small onion, finely chopped (about 150g / 5.3 oz)
- 2 cloves garlic, minced
- 1 medium potato, peeled and cubed (about 200g / 7 oz)
- 1/2 cup fresh peas (about 75g / 2.6 oz)
- 1 lemon, juice of (about 3 tablespoons)
- 1 cup water (240ml)
- 1 teaspoon sugar (4g)
- 1/2 teaspoon salt (2g)
- 1/4 teaspoon freshly ground black pepper (1g)
- 2 tablespoons dill, finely chopped
- 2 tablespoons parsley, finely chopped
Instructions
- Begin by preparing the artichoke hearts. Fill a bowl with water and add half of the lemon juice. Place the cleaned and halved artichoke hearts in the lemon water to prevent browning.
- In a large skillet or shallow pan, heat the olive oil over medium heat. Add the onions and garlic, sautéing until translucent and fragrant, about 2-3 minutes.
- Add the sliced carrots and potatoes to the pan, cooking for an additional 5 minutes until they start to soften.
- Gently place the artichoke hearts into the pan, cut side down. Scatter the peas around the artichokes.
- In a small bowl, mix together the remaining lemon juice, water, sugar, salt, and black pepper. Pour this mixture over the vegetables in the pan.
- Bring the liquid to a simmer, then reduce the heat to low. Cover the pan with a lid and let the vegetables cook gently for 20-25 minutes, or until the artichokes are tender and the flavors have melded together.
- Once cooked, remove from heat and sprinkle with chopped dill and parsley. Allow the dish to cool to room temperature in the pan, as this will enhance the flavors.
- Serve the artichoke hearts with some of the cooking liquid and a drizzle of extra virgin olive oil, if desired.
Notes
To retain the artichokes' nutrients and texture, avoid overcooking them.
This dish can be served warm or at room temperature, making it perfect for mezze platters.
Leftovers can be stored in the refrigerator for up to 3 days and are excellent when the flavors have had time to meld.
For a vegan version, ensure that the sugar used is vegan-friendly.