Artichokes in Olive Oil

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.