..In Greek, we refer to “Artichoke stew” as “Aginares a la polita”.
The recipe for Greek artichoke stew, in the way that we cook it today, was first introduced around the 1960’s. Artichoke hearts, carrots and potatoes were the first ingredients to be seen in this artichoke a la polita recipe.
Later on, peas or “koukia” were added to the recipe.
Modern Greek artichokes a la polita is a popular dish amongst vegans, vegetarians and generally people who love healthy meals!
We absolutely love the taste of this artichoke stew, it’s light, easy to make, and is the best recipe to welcome spring with!
It makes a perfect meal on its own, but can, also, be served as a side dish or starter.
Depending on the type of artichoke and the growing region, artichokes are harvested from November till May. Artichoke is an overlooked vegetable which is full of antioxidants and dietary fiber.
Not only does it reduce cholesterol levels, but also has strong positive effects on liver function.
We tried this recipe a lot of times, in order to get the perfect artichoke stew recipe.
We were very curious to see if there was any significant difference when using fresh artichokes as opposed to frozen ones.
To our surprise, we found that the difference in taste was negligible.
We decided that frozen artichokes are the way to go!
Taste is almost the same and you save a considerable amount of time, since they are already cleaned, trimmed and prepared.
It’s a fact that most kids don’t like artichokes.
With time and the right cooking procedure, this changes and artichokes can become a vegetable that you’ll love!
This comes to show that “good taste” isn’t something you’re born with.
It takes time and “training” for our taste buds to evolve!
- 1 onion, finely chopped (approximately 80gr.)
- ½ leek, finely chopped (approximately 50gr.)
- 2 scallions, finely chopped (approximately 50gr.)
- 3 cloves garlic, finely chopped
- 110ml. extra virgin olive oil
- 3 carrots, cut in medium slices (approximately 130gr.)
- 10 fresh (cleaned, trimmed and prepared) or frozen artichoke hearts, (approximately 600gr.)
- 2 potatoes, cut in medium cubes (approximately 200gr.)
- 100gr. fresh peas or koukia
- 250ml. water
- 2 cubes of bio chicken or vegetable stock
- 2 big lemons, juice only
- 4-5 sprigs dill, finely chopped
Put a large plus sauté pan (30cm.) on high heat.
Add olive oil, onions, garlic, scallions and sauté for 2-3 minutes.
Sprinkle some salt.
Add potatoes, carrots, peas, artichoke hearts and sauté for additional 3 minutes, stirring carefully with a spatula.
Add water, bio stock and cover with a lid.
When it comes to the boil, turn heat to medium-low.
Simmer for 30-35 minutes or until vegetables are fork-tender.
Remove the plus sauté pan from the heat.
Pour in the lemon juice and sprinkle with dill and freshly ground pepper.
Taste and season again if needed.
Artichoke stew with carrots and potatoes can be served either hot or at room temperature or even cold!
Serve along with traditional feta cheese and fresh toasted bread!