Artichokes braised in olive oil

Artichokes braised in olive oil

Zeytinyagli enginar

By
From
Turkish Meze
Serves
4
Photographer
Alicia Taylor

Artichokes are best friends with your liver. It is a good idea to have plenty in your meze — so you can drink more. This is one of my favourite dishes.

By the way, don’t pour the poaching water from the artichokes down the drain. It actually tastes nice and healthy and is excellent for flushing the liver and kidneys.

Ingredients

Quantity Ingredient
4 Artichoke hearts
8 spring onions, roughly chopped
1/2 lemon, juiced
pinch sugar
125ml olive oil
chopped dill, to garnish
lemon wedges, to serve

Method

  1. Put the artichoke hearts in a saucepan. Add the spring onion, lemon juice and sugar. Stir in the olive oil and 125 ml hot water and add a good pinch of sea salt.
  2. Bring to the boil, then reduce the heat to medium and cook, uncovered, for 20 minutes, or until the artichokes are tender. Remove from the heat and set aside to cool for 10 minutes, then drain.
  3. Serve the artichoke hearts at room temperature, garnished with dill, and with lemon wedges for squeezing over.
  4. The artichokes can be prepared several hours ahead.
Tags:
Turkish Meze
Sevtap
Yuce
restaurant
Turkish
Turkey
Mediterranean
European
sharing
Middle Eastern
European
SBS
mezze
snacks
bites
small
party
entertaining
tapas
entrees
cocktail party
canapes
canapés
appetizers
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again