Zeytinyağlı Enginar

Ingredients

• 8 globe artichokes
• 2 lemons
• 2 tbsp plain flour
• 2 carrots
• 3 small potatoes
• 8 small shallots
• 200 g fresh peas or shelled broad beans
• 120 ml good olive oil
• 1 tsp caster sugar
• 1 tsp salt
• 200 ml water
• Small bunch of dill

Before you cook

• Squeeze the juice of both lemons into a large bowl of cold water and whisk in the flour.
• Snap the outer leaves off each artichoke until you reach the pale inner cone.
• Cut the cone away with a knife and scoop out the hairy choke with a teaspoon, leaving a clean cup.
• Trim the stalk flat and pare the base smooth, then drop each bottom straight into the lemon water.
• Dice the carrots and potatoes into one-centimetre cubes.
• Peel the shallots and leave them whole.
• Shell the peas or broad beans and chop the dill.

Steps

1. Sit the drained artichoke bottoms cup side up in a wide pan, so they fit snugly in a single layer.
2. Scatter the carrot, potato, shallots and peas around them and into the cups.
3. Pour the olive oil over the vegetables.
4. Add the water, sugar and salt.
5. Lay a heatproof plate face down on top to stop the artichokes floating.
6. Bring the pan to a gentle simmer over a medium heat.
7. Turn the heat low, cover the pan, and cook for thirty to thirty-five minutes, until a knife slides into an artichoke base with no resistance.
8. Take the pan off the heat and leave everything to cool in its own liquid, uncovered, for at least two hours.
9. Lift the artichokes onto a serving plate and spoon the vegetables and oily juices over them.
10. Scatter with the chopped dill and serve at room temperature, never hot.