The recipe for artichoke stew was first introduced around the 1960’s and, since then, it has become an emblematic dish of the modern Greek urban gastronomy.
Artichoke hearts, carrots and potatoes were amongst the very first ingredients to be seen in this artichoke a la polita recipe.
Later on, peas or “koukia” (beans) were added to the recipe.
Modern Greek artichokes a la polita is a very popular dish amongst vegans, vegetarians and generally people who love healthy meals!
We absolutely love the taste of this artichoke stew, as it’s light, easy to make and it is the best recipe to welcome spring with!
It makes a perfect meal on its own, but can be served as a side dish or starter as well.
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 the liver function.
We tried this recipe a lot of times, in order to reach the perfect artichoke stew recipe.
We were very curious to check, 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 is negligible.
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 the pass of time and by following the proper cooking procedure, artichokes can most likely become a vegetable that you’ll love…(or not)!
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!
ARTICHOKE STEW WITH CARROTS & POTATOES (A LA POLITA)
- 120 ml extra virgin olive oil
- 1 onion, finely chopped (approximately 80gr.)
- 1/2 leek (the white part), finely chopped (approximately 50gr.)
- 2 scallions, finely chopped (approximately 50gr.)
- 1 clove garlic, finely chopped
- 3 carrots, cut in medium slices (approximately 130gr.)
- 10 fresh or frozen artichoke hearts, (approximately 600gr.)
- 2 potatoes, cut in medium cubes (approximately 200gr.)
- 100 gr fresh or frozen green peas or koukia
- 250 ml water or vegetable stock
- 2 big lemons, juice only
- 1/2 lemon, zest only
- 4 sprigs dill, finely chopped
- 1 tsp corn flower (optional)
- Get a large plus sauté pan (30cm.) on medium-high heat.
- Add olive oil, onions, garlic, scallions and sauté for 2-3 minutes.
- Sprinkle with salt.
- Add artichoke hearts and sauté for 3 minutes.
- Add potatoes, carrots and sauté for additional 3 minutes, stirring carefully with a spatula.
- Add peas and water 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.
- Stir gently.
- Taste and season again if needed.
- Let the artichoke stew to cool down for 10 minutes.
- Serve along with traditional feta cheese and fresh toasted bread!