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Artichoke with Peas and Carrots serve in a white plate
Olivia

Artichoke with Peas and Carrots (Zeytinyağlı Enginar)

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Cold Turkish artichokes with peas and carrots in olive oil for a balanced plant-forward everyday dish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Appetizer, Salad, Side Dish
Cuisine: Turkish
Calories: 112
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

  • 4 artichoke hearts
  • 1 cup peas
  • 1 carrot chopped
  • 2 tablespoons olive oil
  • 1 small onion chopped
  • 2 garlic cloves minced
  • 1 tablespoon lemon juice
  • 1 teaspoon sugar
  • 1 cup water
  • Salt to taste
  • Black pepper to taste
  • 2 tablespoons fresh dill or parsley chopped

Equipment

5 Quart Pot
5 Quart Pot
$28.99
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06/06/2026 03:02 am GMT
soup pot with lid

Cooking Instructions
 

  1. Heat olive oil in a pot over medium heat.
  2. Add chopped onion and cook until soft.
  3. Stir in garlic and cook briefly.
  4. Add diced carrot and cook for a few minutes.
  5. Place artichoke hearts in the pot.
  6. Add peas evenly around the artichokes.
  7. Pour in water, lemon juice, and sugar.
  8. Season with salt and black pepper.
  9. Cover and simmer for 25-30 minutes until vegetables are tender.
  10. Remove from heat and let cool completely.
  11. Garnish with fresh dill or parsley before serving cold.

Nutrition

Calories: 112kcalCarbohydrates: 10gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 21mgPotassium: 184mgFiber: 3gSugar: 5gVitamin A: 2994IUVitamin C: 21mgCalcium: 26mgIron: 1mg

Notes

Let dish cool fully before serving.
Use good-quality olive oil for best flavor.
Serve chilled or at room temperature.

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