Turkish-Style Artichokes in Olive Oil

A light, healthy, and flavorful dish from the Aegean region of Turkey, often served cold as a meze or a starter.

Ingredients (Serves 4):

• 4 fresh or frozen artichoke bottoms (cleaned)

• 1 carrot, diced

• 1 potato, diced

• 1 cup green peas (fresh or frozen)

• 1 medium onion, finely chopped

• Juice of 1 lemon

• 1 teaspoon sugar

• 1/2 teaspoon salt (or to taste)

• 1/3 cup extra virgin olive oil

• 1 cup hot water

• Fresh dill (optional, for garnish)

Instructions:

1. Prepare the artichokes:If using fresh artichokes, clean and trim them until you have only the bottoms. Rub with lemon to prevent browning.

2. Sauté the onion:In a pot, heat the olive oil over medium heat. Add the chopped onion and sauté until soft and translucent.

3. Add vegetables:Stir in the diced carrots and potatoes. Cook for 2–3 minutes, then add the green peas. Mix well.

4. Arrange artichokes:Place the artichoke bottoms on top of the vegetables, hollow side up. Gently spoon some of the vegetable mix into each artichoke center.

5. Season and simmer:Add lemon juice, sugar, salt, and hot water. Cover the pot and simmer on low heat for 25–30 minutes, or until the vegetables and artichokes are tender.

6. Cool and serve:Let the dish cool to room temperature. Transfer to a serving plate and drizzle with a little extra olive oil if desired. Garnish with fresh dill.

Serving Suggestion:

Serve cold or at room temperature as a light appetizer or side dish. Perfect for spring and summer meals, especially alongside crusty bread and a glass of white wine or ayran.