Zeytinyağlı Enginar Yan

Ingredients

• 4artichokes
• 2carrots
• 100 mlolive oil
• lemonjuiced
• dill — chopped
• to tastefine sea salt

Method

1. Begin by preparing the vegetables. Peel and dice 2 carrots into small, even pieces to ensure they cook uniformly. Trim the outer leaves and tough parts of 4 artichokes, then cut them into quarters, removing the fuzzy choke if present. Squeeze the juice of a lemon over the artichoke pieces to prevent them from browning.
2. In a large, heavy-bottomed pot, heat 100 ml of olive oil over medium heat. Add the diced carrots and cook for about 5 minutes, stirring occasionally, until they start to soften. This will allow the carrots to absorb the oil's flavor and begin to caramelize slightly.
3. Add the artichoke quarters to the pot, stirring gently to coat them in the olive oil. Continue to cook for another 5 minutes, allowing the artichokes to start softening and absorbing the oil.
4. Pour in enough water to just cover the vegetables, then bring the mixture to a gentle simmer. Cover the pot with a lid and let it cook until the artichokes and carrots are tender. You will know they are done when a fork easily pierces through the artichoke hearts and the carrots are soft but not mushy.
5. Once the vegetables are tender, remove the pot from the heat. Season generously with fine sea salt to taste, keeping in mind that the salt should enhance the natural flavors of the vegetables without overpowering them.
6. Transfer the Zeytinyağlı Enginar Yan to a serving dish. Garnish with freshly chopped dill to add a burst of freshness and aroma. Serve warm, allowing the flavors to meld together, and enjoy this traditional Aegean dish with family and friends.