-
25
minPrep Time -
45
minCook Time -
70
minReady in -
perYield -
150
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Appetizer
- Allergens:
- Seasons:
- Cuisines:
- Courses:
Recipe Description
This Classic Zeytinyağlı Enginar recipe invites you into the heart of Mediterranean vegan cuisine, showcasing the simplicity and elegance of cooking with fresh artichokes. Each artichoke heart is tenderly cooked in a flavorful olive oil-based broth, infused with a bouquet of aromatic herbs, lemon, and garlic, until perfectly tender. This dish not only celebrates the artichoke’s natural, earthy flavors but also highlights the importance of olive oil in Mediterranean cooking. Ideal for a refreshing spring or summer appetizer, this vegan delight is a testament to the harmony of natural ingredients coming together to create a dish that is both nourishing and immensely flavorful.
Ingredients
- 4 large artichokes, trimmed and cleaned
- Juice of 1 lemon
- 1/4 cup olive oil
- 1 onion, finely chopped
- 2 carrots, peeled and sliced
- 1 cup peas
- 2 cloves garlic, minced
- 1 teaspoon sugar
- Salt and pepper to taste
- 2 cups water
- 1/2 cup dill, chopped
Steps:
- 1. Prepare the artichokes by trimming the stems and removing the outer leaves. Cut the tops and soak them in water mixed with half of the lemon juice to prevent browning.
- 2. In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and garlic, cooking until the onion is translucent.
- 3. Place the artichokes in the pot, adding the peas, the remainder of the lemon juice, sugar, salt, pepper, and water.
- 4. Cover and simmer over low heat for about 45 minutes, or until the artichokes are tender.
- 5. Serve the artichokes warm or at room temperature, garnished with fresh dill. Enjoy your Classic Zeytinyağlı Enginar as a refreshing start to your meal.
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Appetizer, Cuisines, Dairy-Free, Mediterranean, Spring, Summer | No Comments » on Zeytinyağlı Enginar