/Artichokes in Olive Oil- Zeytinyağlı Enginar

Artichokes in Olive Oil- Zeytinyağlı Enginar


It’s been a while since I’ve posted on Turkish cuisine and I have had Turkey on the brain lately, so here you go: zeytinyağlı enginar, braised artichokes served with a generous amount of olive oil. In Turkey, dishes that are cooked with olive oil are called zeytinyağlılar and are served cold or at room temperature as a meze at the beginning of a meal. I am a huge fan of carciofi alla romana (braised artichokes seasoned with herbs), which are served in Rome as a contorno at the end of a meal so it is only natural that I gravitated towardszeytinyağlı enginar during my time in Istanbul last month. The two dishes taste nothing alike, though; the artichokes are not the same species and the oils taste different thanks to the influence of terroir (its not just for wine anymore!).

How do you like your artichokes?

2016-01-09T13:33:00+00:00 April 20th, 2009|Categories: Istanbul, Turkish Cuisine|11 Comments


  1. DMae April 20, 2009 at 3:35 am - Reply

    I like my artichokes in my mouth….

  2. DDelatorre April 20, 2009 at 8:41 pm - Reply

    This looks so fabulous that I’m having a physical response to this photo.

  3. sarah April 20, 2009 at 8:43 pm - Reply

    one of my favorite turkish dishes. how about on my next trip to your side of the world I stop in Rome where we grab some carciofi alla romana then head on over to my 2nd hood for some enginar? Sounds like a plan to me.

  4. Katie April 20, 2009 at 8:42 pm - Reply

    @DDelatorre plenty more where that came from! I’m packing some in my luggage for MIA!

  5. Katie April 20, 2009 at 9:52 pm - Reply

    @sarah sounds good to me! i hope you intend to make it out here THIS artichoke season and not the next.

  6. Jessica April 21, 2009 at 12:27 am - Reply

    Haha….DMae I agree! I’ll pretty much eat artichokes any way I can get them.

  7. Tom April 22, 2009 at 7:51 pm - Reply

    I too like them any way I can get them, but my favorite way is stuffed. Breadcrumbs, garlic, parsley, parmigiano reggiano, olive oil, salt and pepper; steam in an inch of water for about an hour. Brings back memories of all-day holiday feasts crammed into our apartment’s kitchen in NJ with 20 relatives around the table. My mother would cook for a week!

  8. Katie April 22, 2009 at 8:04 pm - Reply

    @Tom I love them like that! The sauce that is created when the stuffing, water and artichoke cook together is a divine, scarpetta worthy treat.

  9. Wino April 25, 2009 at 5:27 pm - Reply

    This looks SO good! You must love your job! Artichokes are one of my absolute favorite things in the world!

  10. […] It is no secret that I am obsessed with artichokes. They are a common enough topic here on Parla Food. As great as the Roman variety is, I don’t discriminate. I love those from Puglia, Sardegna, Sicily, and elsewhere equally. I particularly like the artichokes sold in Istanbul’s markets. They have wide, flat hearts and purple chokes. They are soaked in water with lemon juice to keep them from turning brown until they are bought and braised to create the famous spring dish zeytinyağlı enginar. […]

  11. Elif Akyol July 6, 2010 at 11:38 pm - Reply

    I like artichokes with lemon, peas and carrots in olive oil. You can also wrap rice and spice filled artichoke hearts into vine leaves and cook it in olive oil. These are all Ottoman style cold dishes.

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