Description
Artichoke bottoms topped with vegetables, simmered cold in high-quality olive oil and lemon juice.
Restaurants serving Zeytinyağlı Enginar
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The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Artichoke bottoms
- Carrots
- Green peas
- Olive oil
- Lemon
Instructions
- Remove outer leaves and choke of fresh artichokes, using only the bottoms. Arrange them in a pot, and mound diced carrots, potatoes, and green peas into their hollows. Pour plenty of olive oil, lemon juice, salt, a pinch of sugar, and water into the pot. Use a drop-lid and simmer on low until tender. Refrigerate overnight to let flavors meld.
Learn more Spice, substitutes, tips
Key spices
Premium olive oil and lemon
Substitutes at Japanese supermarkets
Jarred artichoke hearts, Mixed vegetables
Pairing
Chilled Dry White Wine
Trivia
[Trend] The noblest vegetable dish heralding spring on the Aegean coast. Masterfully uses olive oil and sugar to maximize natural sweetness.
Eating tips & etiquette
[Unique Eating] Served as a cold meze (appetizer); eaten elegantly by cutting with a knife and fork to enjoy the vegetables' sweetness!
Allergen
None