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Artichoke is a popular vegetable in Turkish cuisine, especially in the Aegean region, where it is often prepared with olive oil and lemon. The artichoke hearts are typically braised until tender, sometimes with peas, carrots, or potatoes, creating a light and flavorful dish. In Turkish cuisine, artichokes are valued for their delicate flavor and nutritional benefits, often served cold as a meze or as part of a larger meal. The simple yet elegant preparation of artichokes reflects the region's emphasis on fresh, seasonal produce, making it a beloved dish among locals and visitors alike.