Turkish Stuffed Artichokes Recipe: Zeytinyağlı Enginar Dolması

How to Make Stuffed Artichokes

Serves 4-6


  • 6 artichoke hearts
  • 2 onions
  • 1 carrot, finely diced
  • 1 cup peas
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 tablespoon flour
  • Juice of 1 lemon
  • 5 tablespoons olive oil
  • 1/3 cup warm water
  • Half bunch dill


  1. Slice the onions.
  2. Add the olive oil to a large pan and add the onions. Take olive oil in a flat pot and add onions. Add sugar and salt and fry until the onions are soft.
  3. Sprinkle the artichokes with flour. Place the artichokes face-down (so the top of the artichoke will be facing upwards) on the base of a large pot. Pour over the lemon juice and warm water.
  4. Cover the artichokes with parchment paper and cover the pot with a lid. Simmer over low heat until softened. If the water starts to dry up before the artichokes are fully cooked, you can add more water to the pot.
  5. In another pot, boil the carrot and peas in water for 8-10 minutes. Once soft, peel.
  6. Mix the carrot and peas with your cooked onion mix and finely chopped dill.
  7. Place your cooked artichokes on a serving plate. Fill the artichokes with the mixture.
  8. Let the artichokes cool to room temperature before transferring them to the refrigerator. They should be served cold with a drizzle of olive oil and squeeze of lemon.