Zeytinyağlı Enginar (Turkish Olive Oil Artichokes)

La storia di questo piatto

In Turkey's Aegean kitchens, zeytinyağlı means 'with olive oil': a family of vegetable dishes served cool, where the olive tree is the quiet protagonist. Zeytinyağlı Enginar is spring made edible, tender artichoke hearts gathered with young peas, baby carrots and the green breath of dill.

Ingredienti

• 8 pieces Fresh medium artichokes, with stem
• 150 ml Extra virgin olive oil
• 200 g Fresh shelled peas
• 300 g Baby carrots
• 1 small White onion
• 30 g Fresh dill
• 300 ml Water
• 2 tablespoons Fresh lemon juice
• 1 teaspoon Sea salt
• 1/4 teaspoon Freshly ground black pepper
• 1 piece Lemon (for the soaking water)
• 1 teaspoon Sugar (optional, traditional)

Preparazione

1. Prepare a large bowl with cold water and the lemon juice for soaking. Clean the artichokes: trim the stem, leaving about 2 cm, then snap off the tough outer leaves bending them backward until tender pale yellow-green leaves appear. Cut off the top quarter of the artichoke and trim the base with a knife. Cut in half and, using a teaspoon, remove the choke (the spiny filaments at the center, often with purplish tints). Immediately submerge the artichokes in the acidulated water so they do not darken.
2. Thinly slice the onion. Clean the baby carrots under cold water, leaving about 1 cm of green stem, and cut them into sticks or rounds 5-7 mm thick so they hold up during cooking without falling apart. Shell the peas from their pods.
3. Pour the oil into a wide, low pan, stainless steel or earthenware, and heat over medium-low heat without letting it smoke. Add the onion and sweat it gently for 4-5 minutes, stirring with a wooden spoon, until soft and translucent, without browning. Drain the artichokes from the acidulated water and arrange them in the pan with the cut side facing up, packed closely together.
4. Arrange the carrots around the artichokes and place the peas also in the artichoke cavities. Roughly chop half of the dill and scatter it over the top. Pour in the water and lemon juice, add the salt, pepper and, if you like, the sugar. Cover and cook over medium-low heat for 30-35 minutes, until a small knife or fork slides into the heart of the artichokes with no resistance and the carrots are tender but still firm. The liquid should be reduced and fragrant.
5. Turn off the heat, taste the cooking liquid and adjust with a pinch of salt or a few drops of lemon. Let it cool in the pan, then transfer to a serving dish with all the cooking liquid. Serve at room temperature or cold (better after resting in the fridge), with the remaining fresh chopped dill sprinkled on top.