Zeytinyagli Enginar Dolmasi - Stuffed Artichokes

Zeytinyagli Enginar Dolmasi - Stuffed Artichokes is a tasty and nutritious dish that's packed with Mediterranean flavors.

This traditional Turkish recipe features artichokes stuffed with vegetables and aromatics, and cooked in olive oil and lemon juice.

Jump to:

• Why This Recipe Works?
• What is Zeytinyagli Enginar Dolmasi?
• Buying the Right Artichokes
• Ingredients You'll Need
• How to Make Stuffed Artichokes?
• Top Tips From the Chef
• What to Serve with Zeytinyagli Enginar Dolmasi - Stuffed Artichokes?
• Recipe FAQs
• Related Recipes
• Zeytinyagli Enginar Dolmasi - Stuffed Artichokes

Zeytinyagli Enginar Dolmasi - Stuffed Artichokes is an easy recipe with simple ingredients.

They make an impressive appetizer for spring or summer gatherings and also work well as part of a meze selection or a flavorful side dish.

Not only is it a delicious meal, but it's also healthy, making it a great addition to any diet.

Artichokes are a great source of vitamin K, folate, and magnesium. They're high in fiber and are full of antioxidants.

Why This Recipe Works?

• It's a delicious and satisfying meal that's perfect for any occasion, from a family dinner to a special occasion.

• This Stuffed Artichokes dish (Zeytinyağlı Enginar Yemeği in Turkish) is very popular in Turkey and other Mediterranean countries.

• The perfect combination of vegetables, herbs, and artichokes creates a rich and complex flavor profile that's sure to be a huge hit at any dinner party.

• You can make Zeytinyagli Enginar ahead of time, it's a great dish for entertaining.

• The leftovers would keep for up to 5 days when refrigerated in an airtight container.

What is Zeytinyagli Enginar Dolmasi?

Zeytinyagli Enginar Dolmasi is a traditional Turkish dish consisting of fresh artichokes stuffed with a mixture of vegetables and herbs cooked in olive oil and lemon juice. The name of the dish, "zeytinyağlı," means "with olive oil" in Turkish, which highlights the important role of this healthy and flavorful ingredient in the recipe.

"Zeytinyağlı" (braised in olive oil) dishes are highly popular in Turkey and often served cold or at room temperature. They are extremely easy to make using only a few simple ingredients and seasonal vegetables. 

A good quality olive oil is necessary as it highlights the flavor of zeytinyağlı dishes and it will make a huge difference in flavor. Some of my favorite zeytinyağlı dishes are Zeytinyağlı Pırasa Yemeği (Turkish Braised Leeks), Imam Bayildi (Turkish Stuffed Eggplant), and Mediterranean Green Beans (Zeytinyagli Taze Fasulye).

Buying the Right Artichokes

The star ingredient in Zeytinyagli Enginar Dolmasi is the artichoke, a versatile and nutritious vegetable that's rich in fiber, antioxidants, and vitamins.

Choosing the right artichoke is important to ensure that you get the best flavor and texture from this delicious vegetable.Choose artichokes that are firm, heavy for their size, and have tightly closed leaves.

Avoid the ones with brown spots, cracks, or dry leaves, as these are signs that the artichoke is past its prime. Look for artichokes with a fresh, green stem that is not dried out or wilted. The stem should be firm and tightly attached to the artichoke, as this is a sign of freshness.

Artichokes come in different sizes, but generally, smaller artichokes are more tender and flavorful than larger ones. Artichokes are a seasonal vegetable, and their availability may vary depending on where you live. Look for artichokes in the spring and early summer for the best quality and flavor.

Ingredients You'll Need

Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.

• Artichokes - This recipe works best with small and medium-sized artichokes. If you have large artichokes, I suggest you remove all the outer leaves and just use the heart (or bottom).

• Vegetables - I use carrots, potatoes, and peas (frozen or fresh) to fill the artichokes as they add color as well as flavor, and nutrition to the Stuffed Artichoke dish.

• Olive oil - It is an important ingredient to achieve the best taste in this artichoke dish as well as other olive oil-based dishes such as Yaprak Sarma - Stuffed Grape Leaves and Biber Dolmasi - Turkish Stuffed Peppers.

• Lemon - For this dish, I recommend using freshly squeezed lemon juice to enhance the flavors. You'll need the juice of a whole lemon to add brightness to the Zeytinyagli Enginar Dolmasi, and an additional half lemon's worth of juice to prepare the water mixture for the prepped artichokes.

• Spring onions - If you don't have spring onions, you can use regular onions as a substitute. Simply finely chop the onions and sauté them in olive oil until they are tender before adding them to the vegetable mixture.

How to Make Stuffed Artichokes?

Although making Zeytinyağlı Enginar Yemeği - Stuffed Artichokes is very easy, you need to follow a few simple steps to achieve the best results:

Prepare the Stuffing

Peel and dice the carrots to a size of 1 cm or ½ inch, place them in a saucepan filled with cold water, and bring them to a boil over medium heat.

Let the carrots cook for 10 minutes while preparing the potatoes. 

Peel and dice the potatoes to the same size as the carrots, and then add them to the pan with the partially cooked carrots.

Continue cooking the potatoes and carrots together for an additional 10 minutes before adding the frozen peas. Cook them together for a few more minutes. 

If using fresh peas, add them at the same time as the potatoes. You can check the doneness of the vegetables with a small knife. Drain the vegetables, place them in a colander, and let them cool down while preparing the artichokes.

Prepare the Artichokes 

Fill a large bowl with water, flour, and lemon juice, and then set the bowl aside. Keep the lemons after juicing them as we will need them to rub on the artichokes. Remove the stem from the base of the artichoke under the leaves. You can use the artichoke stems as they taste delicious.

Simply cut away the tough outer parts with a knife, leaving only the soft center. You can enjoy them raw or cook them along with the stuffed artichokes. To prevent browning, rub the cut areas with the leftover lemon. Next, using a sharp knife, trim about 4-5 cm (2 inches) off the top of the artichoke. Remove any tough outer leaves and then discard them.

Gently pull the leaves away from the center of the artichoke, being careful not to damage them, until only the inner yellow leaves remain and you can see the choke.

Using a spoon, gently scrape away the fuzzy choke from the center of the artichoke until you reveal the clean, heart-shaped base. Discard the fuzzy choke and any other tough or inedible parts.

After cleaning the artichokes, transfer them to a bowl with lemon juice right away to prevent them from oxidizing and turning dark as you continue working.

Stuff and Cook the Artichokes 

To finish the stuffing, add the chopped dill and spring onions to the cooled vegetables. Give them a stir.

To prepare the cooking liquid, mix together the juice of one freshly squeezed lemon, olive oil, ½ cup water, salt, and sugar in a bowl.

Remove the artichokes from the water and stuff the centers generously with the filling. Place the artichokes in a saucepan and then add the water, lemon, and olive oil mixture.

Bring the pan to a boil over medium heat, lower the heat, and then gently simmer for 30-35 minutes or until they become tender. After cooking, transfer the artichokes to a plate and let them cool completely. Drizzle the artichokes with olive oil and garnish with fresh dill.

Top Tips From the Chef

• Use good quality olive oil - A good quality olive oil is necessary as it highlights the flavor of zeytinyağlı dishes and it will make a huge difference in flavor.

• Choose the right artichokes - Look for artichokes that are fresh, firm, and heavy for their size. Avoid artichokes with brown spots or dry leaves, as these may indicate that they are past their prime.

• Prepare the artichokes properly - Trim the top of the artichoke and remove the stem and tough outer leaves. Use a spoon to scoop out the choke and then prepare the artichoke for stuffing.

• Soak the artichokes in lemon water - Soak the artichokes in water with added lemon juice and flour to prevent them from turning brown. Also, rub the cut surfaces of the artichokes with lemon and cook the artichokes in water with lemon juice to preserve their color.

• Serve the stuffed artichokes at room temperature - Stuffed artichokes are best when served at room temperature or slightly warm. Garnish with fresh herbs or/and lemon wedges for a pop of color and flavor.

What to Serve with Zeytinyagli Enginar Dolmasi - Stuffed Artichokes?

You can serve Zeytinyagli Enginar Dolmasi (Stuffed Artichokes) as a main course along with some freshly baked or toasted Sourdough Bread and a bowl of Persian Shirazi Salad. 

Alternatively, you can serve it as a part of a meze selection along with Cerkez Tavugu - Circassian Chicken, Arnavut Cigeri , and Fasulye Piyaz (Turkish Bean Salad). Zeytinyagli Enginar Dolmasi also pairs well with a side of rice, such as Turkish Rice Pilaf or Yellow Rice.

Recipe FAQs

Related Recipes

For more delicious olive oil based "Zeytinyagli" dihes why not try:

Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.

I hope you enjoy the process of making these Turkish-style vegan Stuffed Artichokes recipe - Zeytinyagli Enginar Dolmasi as much as you enjoy eating them! 🙂 

Bon appétit! / Afiyet olsun!

This post uses affiliate links. This means that if you click on them and then buy something, we get a small amount of commission to keep the site running, but it doesn’t cost you anything more.