Enginar Çorbası | Turkish Artichoke Soup

Peel and finely dice the onion and garlic cloves. Peel the potatoes and cut them into small cubes. Drain the preserved artichoke hearts and roughly chop them.

Heat the olive oil in a large pot over medium heat. Sauté the onions and garlic for 2 to 3 minutes until translucent, without letting them brown.

Add the diced potatoes and chopped artichoke hearts to the pot and sauté briefly. Pour in the hot vegetable broth and season with salt and black pepper. Cover the pot and simmer over medium heat for about 15 to 18 minutes, until the potatoes are completely tender.