Smooth artichoke bottoms filled with carrot, potato and peas, finished with dill

Last updated: 15 October 2026

Artichokes in Olive Oil

Name: Artichokes in Olive Oil
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Turkish
Ingredients: 4 Artichoke bottoms (fresh, trimmed), choke removed; 1 Lemon, juiced and divided; 1 Onion, finely chopped; 1 Carrot, peeled and finely diced; 1 Potato (small), peeled and finely diced; ¾ cup (100 g) Peas (green, frozen); ½ cup Olive oil (extra-virgin); 1 ¼ cups Water, for cooking; Water, for holding the trimmed artichokes, as needed; 1 tsp Sugar (granulated); 1 tsp Table salt, or less to taste; ½ bunch Dill (fresh), washed and chopped

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Zeytinyağlı Enginar

Tender artichoke bottoms filled with carrot, potato and peas in lemon and olive oil.

Prep: 25 min
Cook: 40 min
Rest: 0
Total: 1 hr 5 min
Servings: 4

Ingredients

4 Artichoke bottoms (fresh, trimmed), choke removed
1 Lemon, juiced and divided
1 Onion, finely chopped
1 Carrot, peeled and finely diced
1 Potato (small), peeled and finely diced
¾ cup (100 g) Peas (green, frozen)
½ cup Olive oil (extra-virgin)
1 ¼ cups Water, for cooking
Water, for holding the trimmed artichokes, as needed
1 tsp Sugar (granulated)
1 tsp Table salt, or less to taste
½ bunch Dill (fresh), washed and chopped

Method

Place the trimmed artichoke bottoms in a bowl of water with half the lemon juice while preparing the other vegetables.
Warm half the measured oil in a wide pan. Soften onion for 3 minutes; add carrot and potato and stir for another 3 minutes.
Drain the artichokes and place hollow-side up in the pan. Divide the vegetables and peas among them. Add the measured cooking water, remaining lemon juice and oil, sugar and salt. Cover and simmer gently for 30–35 minutes.
A knife slides easily into the artichoke base, and the carrot and potato are tender. Add a splash of hot water if the pan dries.
Lift carefully onto a platter, spoon over the juices and scatter dill. Serve warm, or transfer to shallow containers and refrigerate promptly for chilled serving. Refrigerate leftovers promptly in shallow containers, within 2 hours or 1 hour if the surroundings exceed 90°F.