Among the most elegant and sophisticated of the Turkish olive oil dishes, Zeytinyağlı Enginar -- a gorgeous, completely vegan side dish made of whole artichoke bottoms cooked in olive oil, filled with delicate bites of carrot, potato, onion, and peas, and garnished with plenty of fresh dill -- charms the eyes as well as the taste buds. This is one of my lovely mother-in-law Güler's signature dishes, and I can only try to do justice to it, as among her many other gifts and talents, she is an artistic and fearless cook!

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