International Recipes and Cooking Around the World

Aginares à la Polita

Artichokes ready for braising

(Greek artichoke hearts and potatoes with dill)

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Aginares à la polita means "artichokes city-style." The city in this case is Constantinople, now Istanbul. This wonderful dish is a harbinger of spring and makes good use of artichokes, of one of the first spring vegetables in the market after a long winter.

4 to 6 servings

Ingredients

  • Olive oil -- 1/4 cup
  • Onion, chopped -- 1
  • Scallions, chopped -- 4
  • Artichoke hearts, cooked and halved -- 5 or 6
  • Small new potatoes, halved or quartered -- 5 or 6
  • Carrots, peeled and cut into chunks -- 3
  • Stock or water -- 2 to 3 cups
  • Salt and pepper -- to taste
  • Lemon juice -- 1/4 cup
  • Cornstarch or flour -- 1 tablespoon
  • Fresh dill, chopped -- 3 tablespoons

Method

  1. Heat the oil in a large saucepan over medium heat and sauté the onions until translucent. Add the scallions and sauté for another 2 to 3 minutes.
  2. Add the artichoke hearts, potatoes, carrots, salt and pepper to the onions and pour in the stock or water to come about 3/4 the way up the vegetables. Cover, reduce heat to low and simmer for 20 to 30 minutes, or until the vegetables are cooked through.
  3. Remove the vegetables to a bowl with a slotted spoon. Stir the cornstarch or flour into the lemon juice, and the whisk the mixture into the vegetable cooking liquid, stirring constantly. Stir in the chopped dill.
  4. Increase the heat to medium and bring the liquid to a slow boil, stirring constantly, and cook until the sauce is lightly thickened, 1 to 2 minutes. Stir the vegetables back into the sauce, heat through and adjust seasoning to taste.

Aginares à la Polita Variations

  • If you like, you can omit the cornstarch. Just add the lemon juice with the water and finish with Step 2.

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