Zeytinyağlı enginar (olive oil artichokes) recipe

Method

1. Protect the artichokes

   Keep the artichokes in lemon water. Cut surfaces darken when exposed to air.

2. Fry the filling

   Soften the onions in half the oil. Add the carrot, peas and rice and fry for 3 minutes. Add half a glass of water, the sugar and salt and let it absorb.

   12 min timer

3. Stuff

   Arrange the artichokes in a wide pan and divide the filling between them.

4. Cook

   Add the remaining olive oil, the hot water and the juice of one lemon. Cover with a sheet of baking paper and cook on a low heat until the artichokes are tender.

   35 min timer

5. Cool

   Cool in the pan. Sprinkle generously with dill and serve at room temperature.