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Total Time 1 hour
Servings 4


  • 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)
  • salt
  • pepper


  • 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!
  • Enjoy!