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Aunt Hazel's Kitchen

Braised Artichokes with Vegetables.

Fresh artichokes braised in olive oil with carrots, peas and potato — one of the most elegant Turkish zeytinyağlı dishes.

Time
1 hr
Serves
4 servings
Season
Spring
Difficulty
Medium

The Story

Braised artichoke is perhaps the most elegant and patient dish in Turkish cuisine. Every spring, fresh artichokes signal this timeless ritual — completed with dill, lemon and the finest olive oil.

Fresh artichoke is spring's most welcome messenger at the table.

Instructions

8 Steps

  1. Prepare artichokes: remove outer leaves, trim the stem and top, scoop out the choke. Place immediately in lemon water.

  2. Sauté onion in olive oil until soft.

  3. Add carrots and potato; cook 3–4 minutes.

  4. Add artichokes, peas and lemon juice.

  5. Sprinkle sugar and salt.

  6. Add enough water to come halfway up the artichokes. Bring to a boil then reduce heat.

  7. Cover and cook 35–40 minutes until artichokes are very tender.

  8. Serve warm or cold with fresh dill and lemon wedges.

Hazel's Note

Artichokes discolor quickly — drop them into lemon water as you clean each one. A pinch of sugar is a small but essential touch that balances the olive oil dish.

Appetizers · Spring · Medium · enginar · meze · zeytinyağlı · bahar yemeği · vegan

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