Zeytinyağlı Enginar (Artichokes in Olive Oil with Carrots and Peas)
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 400 g tinned artichoke hearts, drained
- 2 carrots, sliced
- 150 g frozen peas
- 4 tbsp olive oil
- 1 lemon, juiced
- 2 tbsp fresh dill, chopped
- 1 tsp caster sugar
- 150 ml vegetable stock
Nutrition (per serving)
- Calories
- 224 kcal
- Protein
- 5.7 g
- Carbohydrate
- 12.3 g
- of which sugars
- 5.8 g
- Fat
- 14.4 g
- of which saturates
- 2.1 g
- Fibre
- 9.2 g
- Salt
- 1.28 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a pan and cook the carrots for 6 minutes until starting to soften.
- 2
Add the tinned artichoke hearts, caster sugar and vegetable stock, cover and simmer for 10 minutes.
- 3
Stir in the frozen peas and cook for a further 4 minutes.
- 4
Take off the heat, stir in half the lemon juice, and leave to cool to room temperature.
- 5
Scatter with the fresh dill and remaining lemon juice to serve.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.