Zeytinyağlı Enginar (Artichokes in Olive Oil)

Prepare the artichokes: Trim the tough outer leaves and the prickly tops. Quarter them and scoop out the fuzzy choke. If not using immediately, place them in water with lemon juice to prevent browning.

Sauté the aromatics: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes.

Add garlic and dill: Stir in the minced garlic and half of the chopped dill. Cook for another minute until fragrant.

Arrange the artichokes: Place the prepared artichoke quarters snugly in the pot, cut-side down.

Add liquid and seasoning: Pour in the lemon juice and water (or broth). Season generously with salt and pepper.

Braise the artichokes: Bring the liquid to a gentle simmer. Cover the pot tightly, reduce the heat to low, and cook for 25-35 minutes, or until the artichokes are tender when pierced with a fork. Check occasionally and add a splash more water if it looks dry.

Cool and serve: Let the artichokes cool slightly in their cooking liquid. This allows the flavors to meld.

Garnish and enjoy: Transfer the artichokes to a serving platter, spooning some of the flavorful olive oil and dill mixture over them. Garnish with the remaining fresh dill. Serve warm or at room temperature.