Zeytinyagli Enginar, Turkish Style Artichokes in Olive Oil
Turkish cuisine is not all about kebabs and doners. It's also a vegan's or vegetarian's paradise with all the seasonal fresh vegetables and simply cooked or braised in their own juices, then doused with olive oil and served cold.
Artichokes are one of the favorite vegetables used for olive oil dishes and is a real delicacy even cooked simply with olive oil. It's a seasonal vegetable mostly available in early spring times, but I would buy this wonderful ingredient whenever I see them on the market for this delicious, healthy and vegan dish. Loaded with nutrients and vitamins, artichoke is said to have countless health benefits including improving liver health, regulating blood pressure and lowering blood sugar.
In this video, I'll show how to clean, trim the artichokes for stuffing or to make artichoke bottoms and also will give some simple tricks to avoid oxidation (causes darkening) of the artichokes.
In the second part, I will show you the simple method to cook artichokes in olive oil Turkish style.
Hope you enjoy this detailed, step by step recipe of this wonderful dish from Turkey!
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Ingredients:
• 4 artichoke bottoms
• 1/2 cup extra virgin olive oil
• 1 onion (diced)
• 1 carrot (diced)
• 1 potato (diced)
• 1 cup green peas
• 4 lemons (2 for the recipe & 2 for acidulated water)
• 2 tsp sugar
• 1 tsp salt
• 1/2 cup dill (finely chopped)
• 1/2 cup water (extra 2 liters of water for acidulated water)
0:00 Intro
0:15 How to trim and clean artichokes
0:44 Preparing artichoke for stuffing
2:15 Preparing artichoke bottoms
3:48 How to cook artichoke bottoms (Turkish style - vegan recipe)
#artichokes #turkishfood #veganrecipes
Stuffed Artichokes Recipe - Laura Vitale - Laura in the Kitchen Episode 897
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'ZEYTINYAGLI ENGINAR' RECIPE - Turkish Stuffed Artichokes in Olive Oil
Turkish food, Turkish food recipes, Turkish food channel,
Turkish food at home
'ZEYTINYAGLI ENGINAR' RECIPE - Turkish Stuffed Artichokes in Olive Oil
Music: Yemen Turkusu - Turkish Folj Song
Arrangement and piano: Elvan A. ULUCINAR
In this episode, I'd like to share with you 'Zeytinyagli Enginar' recipe, with two different fillings. Both fillings taste amazing, so use whatever your heart desires. I also made some recordings about how to clean artichokes. This perfect side dish, can be served cold or at room temperature, and it keeps for up to 3-4 days in the fridge.
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Recipe for mixed veggies filling starts at: 1.56
Recipe for broad beans filling starts at: 6.07
INGREDIENTS FOR MIXED VEGGIES FILLING
4 artichoke bottoms (in lemony water)
1 small onion, potato and carrot
1/2 cup fresh or frozen peas
1 clove garlic
1/2 tsp flour
Salt&White pepper
A good pinch of granulated sugar
Olive oil
Chopped fresh dill to garnish
DIRECTIONS
For mixed veggies filling: Peel the onion, potato and carrot.
Cut potato into cubes, transfer into a bowl.
Fill the bowl with water, set aside.
Cut the carrot and onion into cubes.
Heat 2-3 tbsp olive oil, in a large pan over medium low heat.
Add onion and carrot, sprinkle a pinch of salt and pepper.
Sautee for about 5-6 minutes or until the onion is tender, stirring occasionally.
Add flour and cook for 1 minute, stirring constantly.
Gradually add 1 cup cold water, scrape the pan.
Add a good pinch of sugar and the peas.
Drain potato then add into the pan.
Remove artichokes from lemony water add into the pan.
Add garlic.
Add enough hot water to cover artichokes.
Sprinkle 1 tsp or to taste salt and a pinch of pepper.
Cover, reduce heat to the lowest possible setting and cook for about 30 minutes, or until the artichokes are tender.
Cooking time depends on how fresh the artichokes are.
Using a fork, check for doneness.
Then squeeze 1/2 fresh lemon juice on top and drizzle with 1-2 tbsp olive oil.
Turn off the heat, let cool completely, leaving the lid slightly ajar.
Transfer the artichokes carefully, out of the pan onto a plate.
Scoop the cooked veggies into each artichoke.
Arrange leftover veggies in the plate.
Then drizzle some of the remaining liquid over artichokes.
Garnish with chopped dill.
Cover and refrigerate for at least 4-5 hours or overnight.
Using a spatula, transfer into a plate and serve.
INGREDIENTS FOR BROAD BEANS FILLING
4 artichoke bottoms (in lemony water)
250 gr. (1/2 pounds) broad beans (shelled)
1 small onion and carrot
1/2 tsp flour
Salt&White pepper
A good pinch of granulated sugar
Olive oil
Chopped fresh dill to garnish
DIRECTIONS
Peel the onion and carrot, cut into cubes.
Remove the inner skin of broad beans, rinse and drain.
Heat 2-3 tbsp olive oil in a large pan, over medium low heat, add the onion and carrot.
Sprinkle a pinch of salt&pepper and cook until onion is tender, stirring occasionally.
Add broad beans, sprinkle 1/2 tsp flour.
Cook for 1 minute, stirring constantly.
Gradually add 1 cup cold water, scrape the pan.
Add a good pinch of sugar, then place artichokes.
Cover with hot water.
Add 1 tsp or to taste salt and a pinch of white pepper, mix.
Cook for about 30 minutes, or until artichokes are tender, depending on how fresh they are.
Check for doneness, squeeze 1/2 fresh lemon juice, drizzle with some olive oil, turn off the heat.
Once cooled, assemble and serve, like 'Artichokes with mixed veggies.'
You might wanna use the leftover liquid as vegetable stock.
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ITALIAN STUFFED ARTICHOKES | How to Make the Best Stuffed Artichokes Recipe❤️ SK by Michelle
Episode 42: This episode Michelle's husband, Dana, takes us on a journey and shares his favourite childhood dish Traditional Stuffed Artichokes. This recipe was passed down to him by his Noonie (Grandmother). They make a delicious appetizer or a show-stopping side dish! Say hello to your new favourite artichoke recipe!
Ingredients:
4 large Artichokes (cleaned, trimmed & cored)
3 cups of water
Juice from 1/2 of a lemon
Stuffing/Filling:
4 cloves garlic - minced
2 cups plain bread crumbs
3/4 cup of Parmesan cheese
2 tablespoons chopped fresh parsley
1/2 cup olive oil
3/4 cup chicken stock
1/2 cup white wine
1 lemon, zested
2 garlic cloves
2 Bay leaves (dried)
salt & pepper to taste
Instructions:
1. Cut the bottoms off from the artichokes & trim the leaves. Core out the center including the purple leaves. Squeeze the juice from 1/2 of a lemon over the artichokes --this prevents them from browning
2. Place them into a large pot and add 3 cups of water around them. Bring it to a boil and then lower the temperature to med - low. Place the cover over them slightly and continue to cook them for about 50 minutes.
3. In a large skillet sauté 4 minced garlic cloves in 4 Tbsps of olive oil for only about 1 minute - do not brown the garlic! Add the 2 cups of breadcrumbs, 3/4 cup of parmessan cheese, 2 Tbsp's of chopped fresh parsley and 1/2 cup of olive oil. Add salt & pepper to taste!
4. Preheat the oven to 350 degrees . Remove artichokes from the pot and let them cool slightly. Once the y are cool to touch start by filling them from the center and out towards the leaves with the breadcrumb stuffing/filling mixture. Place them into a 9x13 glass baking dish. Add the 3/4 cup chicken stock, 1/2 cup of wine, 2 garlic cloves and 2 dry bay leaves . Drizzle more olive oil on top of each artichoke, sprinkle lemon zest on to each one. Cover with foil bake in a 350 degree oven for 20 minutes and then finally remove the foil and bake for another 25 minutes!
5. Top with some fresh Parmesan Cheese, drizzle of Olive Oil and of course the delicious juice from the drippings on top! Dober tek!!
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Fava Bean Stuffed Artichokes in Olive Oil | Turkish Delicacies
You may think that Turkey is all about delicious Turkish Kebabs and you may even worry about your upcoming visit to Turkey if you are vegetarian or vegan. But fret not, here is the best vegetarian-friendly Turkish food you will ever taste in Turkey!
Meet Zeytinyağlı Enginar, a Turkish dish commonly known as stuffed artichoke hearts in olive oil! One of the most loved Turkish vegetarian recipes, Zeytinyağlı Enginar is not only going to please your palate but also going to make your heart beat faster.
Curious to learn more about bean stuffed artichokes in olive oil? Keep on watching the video to find out how it is made the Turkish style! If you like our content, do not forget to subscribe to our channel and click on the bell icon to be notified of our latest videos!
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Baked Stuffed Artichokes Featuring Cucina Aurora's Zesty Lemon Infused Olive Oil
Baked Stuffed Artichoke is a delicious and impressive dish that is perfect for entertaining guests or as a special dinner for two.
This recipe involves taking large, fresh artichokes, removing the choke and stuffing them with a delicious breadcrumb mixture made with our garlic and herb dip mix and Parmesan cheese. The stuffed artichokes are then drizzled with Cucina Aurora's Zesty Lemon infused olive oil, adding a bright and tangy flavor that complements the earthy artichoke and savory stuffing.
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