Turkish Stuffed Artichoke Bottoms (Zeytinyağlı Enginar)

A fresh, vibrant Turkish dish featuring artichoke bottoms stuffed with vegetables and simmered in olive oil. Light, healthy, and bursting with Mediterranean flavor, perfect as a meze or side!

Yield: Serves 4 as a meze or side
Prep Time: 15 minutes
Cook Time: 40 minutes (plus 15 minutes resting)
Special Equipment: Thick-bottomed pan with high edges, lid

Ingredients

• 75 ml extra virgin olive oil

• 1 large onion, finely chopped

• 1 medium carrot, cut into 1 cm dice

• 1 medium potato, cut into 1 cm dice

• 150 g green peas (fresh or frozen)

• 1 tsp sugar

• 4 large artichoke bottoms

• 2 Tbsp lemon juice (or to taste)

• 2 Tbsp dill, finely chopped

• Boiling water

• Salt and pepper

Directions

1. Sauté the Onion: Heat a thick-bottomed pan with high edges over medium-low heat. Add the olive oil and onion. Fry, stirring regularly, until the onion starts to soften (about 5 minutes). Do not let it color.

2. Add Carrots & Potatoes: Add the carrot and potato. Continue frying, stirring regularly, until the onion is soft but not colored (about 5-6 minutes more).

3. Combine & Season: Add the green peas and mix well. Sprinkle in the sugar, then pour in 300 ml (1 ⅕ cup) boiling water. Season with salt and pepper.

4. Stuff the Artichokes: Place the artichoke bottoms in the pan and fill each with as much of the vegetable mixture as possible.

5. Simmer: Bring to a boil, then reduce heat to low. Cover and simmer until the artichoke bottoms are completely soft (30-45 minutes).

6. Rest & Serve: Remove from heat and let rest for at least 15 minutes before serving. Serve with a generous squeeze of lemon juice and a sprinkle of dill.