Zeytinyagli Enginar “Artichokes in Olive Oil”


  • 1 carrot and 2 medium potatoes
  • dill
  • 1 coffee spoon salt, 1/2 coffee spoon sugar
  • 2 and 1/2 coffee cups olive oil
  • 2 lemons
  • 2 soup spoons canned green peas
  • 20 very small onions or scallions (shallots)
  • 5 glasses of water
  • 6 artichokes


To peel the artichokes: Have 2 lemons cut in half. The artichokes must be cut so as to leave only the heart and some of the stem. To do this, first tear out the leaves by pulling them opposite to the direction in which they grow.

Scrape to remove the small filaments and cover all the exposed areas with lemon juice to prevent the artichoke from turning black. Remove the stem from its hard base. Trim around the heart with a knife, scraping to the bottom of the heart, not forgetting to rub immediately with lemon.

Let the artichokes sit in water with lemon juice before being used. Peel the potatoes and carrot and cut into small pieces. Peel the small onions. Place the artichokes side by side in a saucepan. In a separate bowl, mix the flour, salt, sugar and water and pour this over the artichokes. Boil and cook on a low heat for 1 and a quarter hours.

Let cool. Place the artichokes and their garnishings on a serving dish, and add the 2 spoons of peas. Sprinkle with chopped dill.

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