Artichoke Hearts with Olive Oil / Zeytinyağlı Enginar

Artichokes are native to Meditteranean region. Since my mom is from Mugla, Agean, we always have different dishes of artichokes in spring -  peak season for artichokes. The recipe below is a delicous fit for a healthy lifestyle...

Preparation time: 15 mins
Cooking time: 40 mins
Serves: 6

Ingredients:
- 6 large artichoke hearts
- 2 medium onions
- 1 large potato
- 1 cup green peas

- 1 large carrot
- 1 lemon (squeezed)
- 1 tea spoon salt

- 1 tea spoon sugar

- 2 water glasses water

- 8 table spoons olive oil

- 1 table spoon flour

Cut the onions in round slices and place them into the pot, place the artichokes on top of them. Cut the potato and the carrot in small cubes. Add potatos, carrots and the peas.

Whisk flour and water first and then add all the other ingredients to this and pour into the pan. Let it cook for 40 minutes on medium heat until the artichokes are tender.

Transfer the artichokes to a serving platter, reserving juices.  Put the onion, potato and pea mixture in the middle to each of the artichoke. Drizzle the pan juices over them and add some fresh dill up to taste. 

Enjoy,

Sources

Recipe: Nese Olcer

Photograph: Nur Olcer