🇹🇷 Turkey · Food
Enginar Dolması (Stuffed Artichokes in Olive Oil)
By eatmundo · July 5, 2026
Enginar Dolması is an elegant and refreshing Turkish dish, featuring tender artichoke hearts generously stuffed with a fragrant mixture of rice, fresh herbs like dill, parsley, and mint, all cooked gently in olive oil with a hint of lemon. It's a delightful vegetarian specialty often enjoyed cold as a meze.
Ingredients
check them off as you prepareHow to Make It
- 1
Carefully trim 4 fresh globe artichokes: remove the tough outer leaves, cut off the top third, trim the stem, and scoop out the fuzzy choke with a spoon. Immediately rub the cut surfaces with half a lemon to prevent discoloration. Place them in a bowl of lemon water while you prepare the stuffing.
- 2
In a medium bowl, combine 1 cup of washed short-grain rice, 1 finely diced medium onion, 1/4 cup chopped fresh dill, 1/4 cup chopped fresh parsley, and 2 tablespoons chopped fresh mint. This aromatic blend is the heart of your stuffing.
- 3
Add 1/4 cup of good quality olive oil, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon of granulated sugar to the rice mixture. Mix thoroughly until all ingredients are well combined and the rice is evenly coated with the oil and seasonings.
- 4
Drain the prepared artichokes and gently stuff each cavity with the seasoned rice mixture, pressing lightly. Be careful not to overfill, as the rice will expand during cooking, ensuring a perfect texture.
- 5
Place the stuffed artichokes snugly in a wide, shallow pot. Pour 1 cup of hot water, 1/4 cup of olive oil, and the juice of 1 lemon into the pot. Season with a pinch of salt. The liquid should come up about halfway the height of the artichokes, just enough for them to simmer.
- 6
Bring the liquid to a gentle boil, then reduce the heat to low. Cover the pot tightly and simmer for 40-50 minutes, or until the artichokes are fork-tender and the rice is fully cooked and has absorbed all the liquid. Don't rush this step; slow cooking develops the flavors.
- 7
Let the stuffed artichokes cool completely in the pot to allow the flavors to meld beautifully. Serve them chilled, garnished with a generous sprinkle of fresh dill and a lemon wedge, often as a light main or a delightful meze.
Frequently Asked Questions
Which type of artichoke is best for Enginar Dolması?+
For authentic Enginar Dolması, use fresh, whole globe artichokes. Their sturdy leaves and large heart are ideal for stuffing and holding their shape.
What kind of rice should I use for the stuffing and does it need to be pre-cooked?+
Short-grain rice, such as Baldo or Arborio, works best for its creamy texture. It's typically added raw to the stuffing and cooks within the artichoke.
How can I tell when the stuffed artichokes are perfectly cooked?+
The artichokes are done when a knife or fork easily pierces the base of the heart and the outer leaves can be pulled off with little resistance, without being mushy.
How do I prevent the artichokes from turning brown while preparing and cooking?+
To prevent discoloration, immediately rub cut surfaces with lemon and submerge the artichokes in a bowl of cold water with lemon juice until ready to stuff and cook.
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