A classic of Aegean olive oil cooking, this artichoke heart appetizer is made by slowly cooking cleaned artichokes with onion and carrot in lemon water. Served cold, it is a light, low-calorie option for meals and lunchboxes.
Cook the onion and carrot in olive oil until softened.
Add the cleaned artichoke hearts to the pot, then add the lemon juice, sugar, and salt.
Add enough hot water to cover and cook over low heat for 20 minutes.
Remove from the heat and let cool to room temperature. Refrigerate for at least 2 hours, then sprinkle with dill and serve cold.
To keep your hands from darkening while cleaning the artichokes, soak them in lemon water. After cooking, chill for at least 2 hours before serving; the flavor will remain slightly tart until it has had time to meld.
Enginarı temizlemek bana hep zor geliyor, dondurulmuş enginar kalbiyle de aynı sürede pişer mi yoksa süreyi kısaltmam mı gerekir? Bir de dereotu yerine maydanoz kullanmak tadı çok mu değiştirir?
Dondurulmuş enginar kalbiyle de yapılabilir, çözüldükten sonra pişirme süresini yaklaşık 5 dakika kısaltabilirsiniz çünkü zaten yumuşamış oluyor. Dereotu yerine maydanoz kullanmak hafif bir tat farkı yaratır ama mezeyi bozmaz.
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