Quick Weeknights · Turkish
Zeytinyağlı Enginar
Artichoke bottoms braised in a citrus broth with carrots, peas, and dill, served either chilled or warm.
Why This Works
The sweet-sour balance of the citrus braise brings out the earthiness of the artichoke.
The Upgrade
Add a few slices of fresh fennel during braising for an aromatic depth.
Chef's Secret
Michelin TechniqueUse high-quality extra virgin olive oil; it is the soul of this dish.
Ingredients
Total time including resting: 40 min
Directions
Heat olive oil in a wide pan over medium heat and sauté carrots until slightly softened.
5 minAdd artichoke bottoms and peas to the pan.
2 minWhisk water, lemon juice, and sugar together and pour over the vegetables.
1 minCover and simmer gently until artichokes are fork-tender.
20 minRemove the lid and let the sauce reduce until it slightly coats the vegetables.
5 minStir in the fresh dill.
1 minTransfer to a serving dish and allow to cool slightly before serving.
6 minWine Pairing
Assyrtiko
White Wine
The BottleDomaine Sigalas Santorini Assyrtiko
The intense salinity and bracing acidity of an Assyrtiko mirror the citrus notes in the braising broth. Its lean, mineral-driven structure prevents the artichoke from tasting metallic.
Nutrition per Serving
190
calories
4g
protein
22g
carbs
11g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Member Reviews
How did it turn out?
Rate this recipe
Great recipe — took me about 10 minutes longer than listed but worth it.
This Zeytinyağlı Enginar came out incredible. The chef's secret tip is worth the price of admission.
Good, but mine came out slightly overdone — I'd shave a few minutes off.