Dairy-Free Zeytinyağlı Enginar (Artichokes in Olive Oil)
A classic Turkish appetizer featuring artichoke bottoms simmered in olive oil with vegetables, without any dairy.
Ingredients
- 4 pieces Artichoke bottoms
- 1 medium Carrots
- 1 medium Potatoes
- 1/2 cup Peas
- 1/2 medium Onion
- 1/4 cup Olive oil
- 2 tablespoons Lemon juice
- 1 teaspoon Sugar
- 1/4 teaspoon Salt
- 2 tablespoons Fresh dill
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Peel and dice the carrots and potatoes. Chop the onion.
- 2In a large pot or pan, heat the olive oil over medium heat. Add the onion and sauté until softened.
- 3Add the carrots and potatoes and cook for a few minutes.
- 4Arrange the artichoke bottoms in the pot, hollow side up.
- 5Fill each artichoke bottom with the carrot and potato mixture, then sprinkle some peas on top.
- 6Pour the lemon juice over the artichokes. Add the sugar and salt.
- 7Add enough water to the pot to come halfway up the sides of the artichokes.
- 8Bring to a simmer, then reduce heat, cover, and cook for 30-35 minutes, or until the artichokes are tender.
- 9Let cool completely. Garnish with fresh dill before serving.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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