Stuffed Artichokes in Olive Oil (Zeytinyagli Enginar)

  • Yield : 6
  • Servings : 6
  • Prep Time : 20m
  • Cook Time : 25m
  • Ready In : 45m
Average Member Rating

forkforkforkforkfork (5 / 5)

5 5 1
Rate this recipe

fork fork fork fork fork

1 People rated this recipe

Related Recipes:
  • İmam Bayildi (Turkish Stuffed Eggplants)

  • Türlü (Summer Casserole Of Vegetables)

  • Mücver (Zucchini Fritters )

  • Green Beans with Eggs (Taze Fasulye Kavurmasi)

  • Green Beans with Olive Oil (Zeytinyagli Taze Fasulye)

Stuffed artichokes can be eaten alone,  a side dish or starters served before the main meal. Just like all Turkish olive oil dishes, stuffed artichokes are best when they’re served cold. Perfect, light dish for summer.
This recipe is also great for vegetarians and vegans.


  • 6 artichokes peeled, cleaned
  • ¼ cup sweet peas, frozen (you can use fresh peas if you find)
  • 1 carrot, peeled, cut in cubes
  • 1 potato, peeled, cut in cubes (Or you can use 1 jar of canned mixed peas, carrots and potatoes)
  • 1 onion, chopped finely
  • 1/3 cup olive oil
  • 1 tsp sugar
  • 1 lemon juice
  • 1 cup water
  • Salt to taste


Step 1

Place artichokes in a large shallow pan.

Step 2

Mix water, oil, sugar, lemon juice and salt and pour over the artichokes.

Step 3

Cover and cook about 15-20 minutes.

Step 4

Saute the onion with 2 tbsp oil 2-3 minutes in a small sized pot.

Step 5

Place carrot, potato and peas in a pot.

Step 6

Add some salt. Cook until all the vegetables are cooked.

Step 7

Arrange the vegetables on the artichokes.

Step 8

Cook 5 minutes more and turn the heat.

Step 9

If it is cooled enough place artichokes on a large serving dish. You can garnish with parsley.

Leave a Reply

Your email address will not be published. Required fields are marked *