Artichokes in Olive Oil

Zeytinyağlı enginar


Preparation info

  • Difficulty


  • Serves


Appears in

Classic Turkish Cooking

By Ghillie Basan

Published 1995

  • About

In this king of the zeytinyağlı dishes, the artichoke hearts are gently cooked in olive oil and eaten cold. Variations can include diced potatoes, carrots and peas; in this version the spring onions and dill complement the taste of the artichokes. A dish of celery root in olive oil, zeytinyağlı kereviz, is cooked in a similar va ay and often served with an egg and lemon sauce.


  • 4 globe artichokes, trimmed down to the hearts, and retaining part of the stalk
  • 6-8 spring onions
  • 4 fl oz/125 ml olive oil
  • juice of ½ lemon
  • 2 fl oz/60 ml water
  • salt
  • small bunch of dill, chopped


  • Place the artichokes in a pan with the spring onions, oil, lemon juice and water. Cover and cook gently for 35-40 minutes. Add salt to taste and most of the dill, baste the artichokes, and continue to cook for 15-20 minutes until they are tender. Leave to cool, then garnish with the rest of the dill. Eat cold and serve with wedges of lemon to squeeze over them.