Turkish Artichokes in Olive Oil

Be the first to rate

(No Ratings Yet)

Loading...

A beloved Aegean cold appetizer, tender baby artichokes are gently braised with sweet peas, carrots, and potato in generous extra virgin olive oil, then finished with fresh dill and a squeeze of lemon. Served at room temperature, this silky, herbaceous dish is a staple of Turkish summer meze tables.

Nutrition Facts

Per serving (estimated)

• 245 kcalCalories
• 16 gFat
• 2 gSaturated Fat
• 22 gCarbs
• 7 gFiber
• 5 gSugar
• 5 gProtein
• 640 mgSodium
• 520 mgPotassium
• 70 mgCalcium
• 2 mgIron
• 18 mgVitamin C
• 85 mcgVitamin A

Ingredients

For preparing the artichokes

• 8-10 fresh baby artichokes
• 1 lemon, halved
• 2 cups cold water
• 1 teaspoon lemon juice for soaking water

For the braise

• 1 large yellow onion, thinly sliced
• 2 medium carrots, peeled and diced
• 1 medium potato, peeled and diced
• 1 cup fresh or frozen peas
• 1/2 cup extra virgin olive oil
• 1 teaspoon granulated sugar
• 1 1/2 teaspoons fine sea salt
• 1/2 cup water

For finishing

• 1/4 cup fresh dill, chopped
• 2 tablespoons fresh lemon juice
• Freshly ground black pepper to taste
• 2 tablespoons extra virgin olive oil for drizzling

Directions

1. Fill a bowl with cold water and stir in the teaspoon of lemon juice. Working one at a time, peel away the tough outer leaves of each artichoke until you reach the pale yellow inner leaves, then trim the stem and cut off the top third of the bud. Rub all cut surfaces with the reserved lemon half and drop each cleaned artichoke into the lemon water to prevent browning.
2. Drain the artichokes well, pat dry, and slice each in half lengthwise. Set aside while you prepare the remaining vegetables.
3. Heat the 1/2 cup olive oil in a wide, heavy-bottomed pot over medium-low heat. Add the sliced onion and cook gently for 4 to 5 minutes until softened and translucent but not browned.
4. Stir in the diced carrots and potato, then add the artichoke halves cut-side down. Sprinkle with the sugar and salt, and toss gently to coat everything in the oil.
5. Pour in the 1/2 cup water and bring to a gentle simmer. Cover and cook for 15 to 18 minutes, until the artichokes are tender when pierced with a knife and the vegetables are fully cooked through.
6. Add the peas to the pot, re-cover, and cook for another 5 minutes. The liquid should be mostly absorbed while the vegetables remain glossy from the olive oil.
7. Remove from the heat and stir in the chopped dill and 2 tablespoons fresh lemon juice. Allow the dish to cool completely to room temperature so the flavors can meld.
8. Transfer to a shallow serving dish, drizzle the remaining olive oil over the top, season with black pepper, and serve at room temperature alongside crusty bread as part of a meze spread.

Cook’s Notes

• Choose firm, heavy baby artichokes with tightly closed green-purple leaves; they are entirely tender and need no fuzzy choke removal unlike mature globe artichokes.
• Always keep cleaned artichokes submerged in acidulated water to prevent oxidation and unsightly gray discoloration.
• This dish tastes better with time, so prepare it several hours ahead or even the day before for the deepest flavor.
• Always serve at room temperature so the olive oil loosens and coats the vegetables in a glossy layer.
• Store leftovers refrigerated in an airtight container for up to 4 days, then bring back to room temperature before serving.

You might also like

European

Doner Kebab

Desserts

Kunefe Cheese Pastry with Syrup

European

Izmir-Style Baked Meatballs with Potatoes in Tomato Sauce

European

Turkish Borlotti Beans in Olive Oil