Zeytinyağlı Enginar (Zeytinyağlı Enginar) — Artichoke Hearts Braised in Olive Oil

• 8artichoke hearts (cleaned, trimmed) (fresh or frozen; if frozen, thaw fully)
• 60 mllemon juice (divided)
• 350 mlwater (plus more if needed)
• 60 mlextra-virgin olive oil (plus 15 ml for finishing)
• 150 gonion (finely chopped)
• 120 gcarrot (small dice, 6–8 mm)
• 150 gpotato (small dice, 1 cm)
• 120 ggreen peas (fresh or frozen)
• 10 ggarlic (thinly sliced) (about 2 cloves)
• 8 ggranulated sugar (balances the lemon and olive oil)
• 6 gfine sea salt
• 1 tspblack pepper (freshly ground)
• 15 gfresh dill (finely chopped) (plus extra for serving if desired)
• 1 tsplemon zest (finely grated) (from 1 lemon)

Instructions

1. 1

   Prepare a lemony holding bowl to keep the artichokes bright. Mix 30 ml lemon juice with 500 ml cold water in a bowl, then place the trimmed artichoke hearts in it while you prep the vegetables. This prevents oxidation and keeps the flavor clean.

2. 2

   Build the olive-oil base in a wide pan with a lid. Warm 60 ml extra-virgin olive oil over medium heat, then add the chopped onion and cook for 6–8 minutes until soft and translucent, not browned. Stir in the sliced garlic and cook for 30 seconds until fragrant.

3. 3

   Add the braising vegetables and coat them in the oil. Stir in the diced carrot and potato and cook for 3 minutes, stirring so they gloss with olive oil. Add the peas and cook for 1 minute to warm them through.

4. 4

   Season and arrange the artichokes for gentle braising. Drain the artichokes, nestle them in the pan in a single layer, and sprinkle over the salt, black pepper, and sugar. Pour in 350 ml water and the remaining 30 ml lemon juice, then shake the pan gently to settle everything without breaking the artichokes.

5. 5

   Braise slowly until the vegetables and artichokes are tender. Bring the liquid to a light simmer, cover, and reduce heat to low; cook for 25–30 minutes until a knife slides into the artichoke heart easily and the potatoes are fully tender. If the pan looks dry at any point, add 30–60 ml water and keep the simmer gentle.

6. 6

   Finish with classic Aegean freshness and rest the dish. Turn off the heat and stir in the lemon zest and 15 g chopped dill, then drizzle 15 ml extra-virgin olive oil over the top. Let it cool in the pan for at least 30 minutes so the olive oil and lemon infuse the artichokes, then serve cool or at room temperature with some of the braising oil spooned over.