How to Make Zeytinyagli Enginar Part 2/2

This Turkish Cuisine video shows you how to make Zeytinyagli Enginar, or Artichokes with Olive Oil part 2/2.

How to Make Zeytinyagli Enginar Part 2/2 Janine: Here are few good reasons why you should add carrots to your diet. Carrots are rich in beta carotene, a form of vitamin A. they are also rich in dietary fibers, antioxidants and nutrients. Pretty simple huh? So, try to eat carrots each and every day. Jennifer: So once this is simmering for about 15 minutes, now is a good time to add your cubed potatoes. I like to soak them in cold water because that keeps the color from turning. You just want to take them and sprinkle them around. Now this is going to have to cook for another 10 to 15 minutes or until the potatoes are soft and tender. This is a great time now to take your artichokes and flip them. So what I like to do is I take two dollop spoons. This way I don’t break them. Gently go underneath and give them a little flip. So I’ll just do that one by one then we’ll raise the heat, bring it to a hot rolling boil. Cover and let it simmer for another 10 to 15 minutes. At the very end, we’ll add in our peas. This is a great time if you wanted to add that extra virgin olive oil. It gives it a nice shine and flavor just a little bit. So once it's boiling, we’re just going to cover, lower our heat and let it simmer for 10 to 15 minutes or until our potatoes are nice and tender. So once your vegetables are nice and tender, we’re just going to turn this off and add in our peas. Now I'm using half a cup of peas from the can, so they’re already cooked. So the steam from the artichokes is going to be enough to cook it. But if you are using the frozen ones, you could put them in five minutes before it's done and that’s ample time to cook the peas. So we’re just going to let the steam cook those peas just a little bit and then we’re going to take our dill and start crushing it up for our garnish. Now the dill, you also want to add at the very end because you don’t want this to die. It's going to steam up just as well as the peas. The dill gives it a great flavor. It gives it a great color. It's the perfect garnish for our delicious artichokes. This doesn’t have to be too fine, just a handful. Take it and just sprinkle it up on top. Now, all olive oil dishes are usually served at room temperature or eaten cold. We’re just going to let this settle for a bit. Once that cools, I'm going to put it on to our serving platter.