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.
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