Artichoke bottoms Turkish-style is a spectacular dish eaten alone, as an alternative to salad, or the traditional Turkish way as a part of a larger line-up of meze, or starters served before the main meal. The light flavors and seasoning with fresh dill weed accent rather than overpower the delicate flavor of the artichoke.
Trimming all the Leaves is one of the challenging task while cooking Artichoke. We can get the trimmed Artichoke from shop if we aren’t sure about how to trim the leaves. As a India, Artichoke is a new vgetable for me. I was so excited to try it at first as it looks different and interesting. It’s very nutritious, low in calories, carbs, and fat.
Artichoke with Olive Oil is one of the simple and easiest recipe to cook apart from trimming the leaves of Artichoke. 😂
Ingredients:
- 4 Artichoke
- 4 tablespoon fresh Lemon Juice
- 2 tablespoon Dill
- 1 Onion (finely chopped)
- 2 tablespoon finely chopped spring onion
- 150 ml Hot water
- Olive oil
- Salt
Method:
- Saute the onion with olive oil.
- Add the artichoke and saute for 2 minutes.
- Add salt in hot water and boil the artichoke along with onions and lemon juice for 30 minutes until the water is completely absorbed by artichoke.
- Finally add the spring onion and garnish it with dill.
- Artichoke with Olive Oil is ready to enjoy.
21 responses to “Zeytinyağlı Enginar (Artichoke with Olive Oil)”
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