1
Sauté
10 minSauté the onion and carrot in olive oil until softened.
Meze
A classic of Aegean olive oil cooking, this artichoke heart meze is made by slowly simmering cleaned artichokes with onion and carrot in lemony water. Served cold, it is a low-calorie staple for light meals and lunchboxes.
Step by Step
How to make it?
2
Add the artichokes
5 minAdd the cleaned artichoke hearts to the pot along with lemon juice, sugar and salt.
3
Simmer
20 minAdd enough hot water to cover and simmer over low heat for 20 minutes.
4
Chill and serve
120 minRemove from heat, let cool to room temperature, then chill for at least 2 hours; sprinkle with dill and serve cold.
Reminder
While cleaning the artichokes, keep them in lemony water to stop your hands from staining; do not serve before chilling for at least 2 hours, or the flavour will taste unbalanced and sharp.
Reviews
Comments (1)
4.7
3 reviews
%100 recommend it
No comment matching this filter on the first page.
A
Ali Karaca
Aide de Cuisine
2 months ago
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?
Z
Zeynep
Recipe Owner
1 month ago
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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