Artichoke in olive oil/Zeytinyağlı Enginar

My country is more like heaven full of fresh vegetables and fruits. Each one of them is so precious but I think artichoke is the best one ever. I am obsessed with this vegetable. But unfortunately I am living such a place I buy the most expensive artichokes across Turkey.

It takes a little time to clean artichokes. It is tricky to prepare since they are getting darker immediately. They are soaked in water with lemon juice to keep them from turning brown. Even though it is a tough job to make this dish especially for those who don’t know how to clean and cook it, it is still one of the healthiest dishes with olive oil! To me, it is the best ever in terms of taste too!

In Turkey, you could see already cleaned artichokes waiting for customers to buy in farmers markets or bazaar. So you don’t need to clean them. They are ready to cook.

If you use fresh articokes and if you need to clean by yourself, you should be aware of using lemon both while cleaning and cooking.

If you use frozen or canned artichoke, it’ll be easier. Then you just skip the cleaning part and prepare rest of the recipe.

Not: the cooking time depends on the freshness of artichokes, mine took only 25 minutes but it might change.

Prep: 20 minutes
Cook: 25 minutes
Servıng: 2 people


  • 6 fresh artichokes
  • 1 medium potato
  • 1 medium carrot
  • 1 medium onion
  • or 10 tiny pearl onions
  • ½ cup peas
  • 4 tbsp extra virgin olive oil
  • Salt
  • 1 tsp sugar
  • 1 lemon
  • Fresh dill sprigs for garnish


If you use fresh artichoke like I did, first remove the stem. Pull off any small loose leaves at the bottom. Cut about 1 inch off the top and rub with the lemon to prevent browning. With a kitchen shears, cut the points off all the leaves. Trim the leaves with a knife from bottom to the top. Use a teaspoon to scoop out and discard the fibers (which we call it beard in Turkish) from the bottom. Let the artichokes sit in water with lemon juice before cooking. Peel the potato and carrot. Cut into really tiny cubes.

Heat the olive oil over medium-high heat in a pot large enough to hold the artichokes in one layer and cover them. Add pearl onions or diced onion and sauté about 4 minutes. Add potatoes and carrots and sauté a few minutes more. Stir peas in. Place the artichokes side b side, stem-side down, in the pot. In a separate bowl, mix salt, sugar and water and pour this over the artichokes. Cover; reduce heat to medium-low and simmer that for about 25 minutes or until the artichokes are tender. Sprinkle with salt and pepper to taste. Share the vegetables into the artichoke bowls and place on to the platter. Garnish with fresh dill. Serve warm or cold.


En sevdiğim sebzedir enginar. Sanırım hergün yesem bıkmam. Bu sefer yalnızca yemeğin tarifi oldu ama enginar temizleme işini bir dahaki zeytinyağlı enginar (iç baklalı enginar) tarifimde fotoğraflamayı düşünüyorum. Eminim, mutfak kültürlerinin bir parçası olmayan bir çok bayan da merak ediyordur nasıl temizlenip piştiğini enginarların.

Not* Enginarların tazeliğine göre değişebiliyor pişme süresi. Mesela benimkiler 25 dakikada pişti.

Porsiyon: 3 kişilik
Hazırlama süresi: 20 dk
Pişme süresi: 25 dk


  • 6 adet enginar
  • 1 orta boy küp küp doğranmış patates
  • 1 adet küp küp doğranmış havuç
  • 1 çay bardağı kadar bezelye içi
  • 1 orta boy kuru soğan yahut
  • 10 adet arpacık soğan
  • 3 çorba kaşığı zeytinyağı
  • 1 tatlı kaşığı toz şeker
  • Yahut 2 adet kesme şeker
  • 1 sb su
  • 1 adet limon
  • 4-5 dal dereotu
  • Tuz


Enginarların saplarını ve kabuklarını soyarak içini iyice temizleyin. Limon suyuyla ovarak yıkayın. Bir tencereye yerleştirin.

Arpacık soğanları yahut yemeklik doğradığınız soğanı zeytinyağda kavurun ve içine bezelyeleri, küp küp doğranmış havuç ve patatesleri ekleyin. 10 dakika kadar pişirin.

Tencereye yerleştirdiğiniz enginarların üzerine pişirdiğiniz karışımı ekleyerek şeker ve tuz serpin.

Limon suyunu, 1 bardak su ve arzu edilirse bir miktar daha zeytinyağı ilave ederek orta ateşte 25-30 dakika pişirin. Enginarlar yumuşayınca bir tabağa alın. Çanaklarına bezelye, havuç ve patatesten oluşan içten paylaştırın. Üzerine kıyılmış dereotu serpip servis yapın.


5 Comments Add yours

  1. Karen says:

    >Dear HulyaYou really know how to cook this artichoke. The dish that you cook just look like Yumm. I remembered when I visited Istanbul last time, I saw many places were selling the artichoke, but I have no chance to tried the dish cooked by artichoke. I believe it must really delicious.^_^Have a nice day.

  2. >Thanks a lot Karen for the neat comment. I hope you'll find a chance to taste this beauty when you come to Turkey next time!

  3. Anonymous says:

    >Dear Hulya,I saw a Turkish food being prepared on television this morning and I would love to make it…however, I didn't get the name of the recipe.The lady rolled out 2 large circles of dough, (not phyllo) each about 12" across… she put one in the bottom of a 12" round shallow-sided pan…she spread a mixture of ground beef, onions, spices, and parsley etc. over the dough, then placed the remaining circle of dough on top, sealed the edges together, baked it for 30 minutes, then cut it in wedges to serve. It looked so delicious… I'd love to know the name of the recipe…do you know what it is?I found your website while searching for anything resembling the above recipe and I'm delighted that I did…bookmarked it and hope to make several of your recipes. Thank you for making them available to us.Regards, Barbara in Toronto

  4. >Hi Barbara,We call those kinds of pastries as 'Borek' in Turkish. They are made in the way you define. They could have several different fillings but the most popular ones are 3 of them…with gound beef filling (the one you describe), feta cheese, and spinach filling. If you search as Turkish Borek or pastries on net, I believe you'll find the pictures come along with the recipes.Thanks for visiting Barbara!

  5. Anonymous says:

    >Dear Hulya,Thanks kindly for responding.I found numerous recipes for Borek in my search and thought at the time that except for the phyllo dough, it was very similar to what the lady prepared. In that case, I think I will try making them both ways as they both looked delicious and I love anything made with phyllo dough. Thank you for your time…look forward to exploring all your recipes.Regards, Barbara

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