Artichokes with Olive Oil (Enginar Zeytinyagli)

🛒 Ingredients

• Artichoke hearts 150 g · 75 kcal
• Olive oil 20 g · 180 kcal
• Onion 50 g · 20 kcal
• Carrot 50 g · 20 kcal
• Fresh dill 5 g · 2 kcal
• Lemon juice 10 g · 2 kcal
• Water 100 g · 0 kcal

👨‍🍳 Instructions

1. If using fresh artichokes, clean them by removing tough outer leaves and choke, then trim the stems and rub with lemon to prevent browning. If using frozen, thaw them.
2. Finely dice the onion and carrot. Heat olive oil in a wide, shallow pot over medium heat, then sauté the onion until translucent.
3. Add the diced carrots, a pinch of sugar, and salt to taste, cooking for another 5 minutes until slightly softened. Place the artichoke hearts cut-side down into the pot.
4. Pour enough water into the pot to come halfway up the sides of the artichokes. Bring to a simmer, then cover and cook for 25-30 minutes until the artichokes are tender.
5. Remove from heat and let the artichokes cool completely in their cooking liquid. This helps them absorb flavors. Once cool, transfer to a serving dish.
6. Garnish with plenty of fresh dill and a lemon wedge. Serve Enginar Zeytinyagli cold as an appetizer or a light side dish.