Artichoke with Olive oil

Sample Dishes from Turkish Cuisine

Artichoke with Olive oil  (Zeytinyağlı Enginar)

Preparation

Cut off 2 1/2 cm (1 inch) of tops of artichokes with a sharp knife. Trim stems leaving 1 cm (1/2 inch) stub. Remove outside lower leaves and thorny leaf tips and wash. Place water in a saucepan. Add lemon juice. Place artichokes in water. Set aside. Cut onions in quarters. Slice into 0.5 cm (1/4 inch) slices. Cut pared (or scraped) carrots into lenghtwise. Slice 1 cm (1/2 inch) thick diagonally. Remove artichokes from water. Combine with onions, carrots and peas in a saucepan. Place dill bunch tied up firmly. Sprinkle with salt and sugar. Add lemon juice, olive oil and hot water . cover and simmer for 30-35 minutes. Reduce heat. Pare potatoes and cut into 1 cm (1/2 inch) cubes. Add to vegetables. Cook over low heat until potatoes are tender. Dissolve flour in cold water. Stir in lemon juice. Blend in vegetables stirring constantly. Simmer for a few minutes. Remove from heat; cool. Remove artichokes from pan. Place on a serving plate, with open sides up. Spoon mix vegetables over artichokes. Garnish with coarsely chopped dill. Serve cold.

Servings: 6

Nutritional Value
(in approximately one serving)

Regional Characteristics:

This dish is prepard in the western parts of the country. It is served for lunch or supper as a side dish after a meat dish. * Pearl onions can be substituted for onions.