Nov 22 2009

Stuffed Artichokes
with Olive Oil

Turkish: Zeytinyagli Enginar

Stuffed artichokes with oil Ingredients for 4 persons:

6-8 artichokes, peeled, cleaned (or 400 gr canned artichokes)
100 gr sweet peas, frozen
1 small carrot, peeled, cut in cubes
1 small potato, peeled, cut in cubes
50 ml + 25 ml olive oil
1 tsp sugar
Juice of ½ lemon
4 dl water Salt

Dill Directions:

  • Place the artichokes in a shallow pan and place the vegetables between artichokes
  • Add 50 ml olive oil, lemon juice, sugar and salt
  • Cover the pan and cook them for 20 minutes over medium heat until all the vegetables and artichokes are cooked
  • Let the dish cool down
  • Place the artichokes on a service plate and place some vegetables on top of them
  • Drizzle 25 ml olive oil and garnish with dill
  • Serve artichokes in olive oil at room temperature with lemon wedges.

Recommended with Turkish rice pilaf .

A.

2 comments   |  tags: , | posted in Appetizers, Recipes, Vegetable Dishes

Jan 2 2009

Artichokes in Olive Oil

Turkish: Zeytinyagli Enginar

Another good experience with another Turkish olive oil dish. Enjoy it!

Ingredients for 4 persons:Artichokes in olive oil

500 gr canned artichoke hearts
3 potatoes
2 lemon
2 carrot
15 shallots
1 bunch of chive
1 dl olive oil
1 tbsp flour
Dill
Salt
6 dl water

Directions:

- Place chive in artichokes and lay them down in lemon juice
- Chop potatoes and carrots
- Fry potatoes, carrots and shallots in olive oil until they’re soft
- Add juice of a lemon, flour and salt, and stir for a while
- Add the artichokes.
- Cover the pot and cook the mixture on medium heat for 25 minutes

Just like all Turkish olive oil dishes, artichokes are best when they’re served at room temperature. Even better the next day!
Garnish them with dill.

A.

1 comment   |  tags: , | posted in Recipes, Vegetable Dishes