Prep: 20 mins
Cook: 45 mins
Total: 65 mins
Servings: 4 to 6 servings
Greeks refer to the former Constantinople as “The City” (polis) and to the style and flavours of the cooking that emerged from there as “of the city” or “city-style.” (a la polita).
Aginares a la Polita or Artichokes City-Style is a vegetarian stew with artichokes, carrots, and potatoes highlighted by the flavours of lemon and dill.
Serve this as a main course or as a delicious side dish. This also makes a great Lenten entree.
- 1 bunch green onions, chopped, include green parts
- 10 pearl onions, stems trimmed and left whole
- 1 pound new potatoes, partially peeled and cut in half
- 10 to 12 whole baby carrots, or 4 carrots, sliced into thin rounds
- 1/2 cup olive oil, divided
- 2 tablespoons all-purpose flour
- 1/4 cup fresh lemon juice, more if desired
- 1 cup chicken broth, or vegetable broth
- 1/2 cup water
- 10 artichoke hearts, canned or frozen if needed, cut in half
- 1/4 cup chopped fresh dill
- Salt, to taste
- Ground black pepper, to taste
- Gather the ingredients.
- Heat 1/4 cup olive oil in a large Dutch oven over medium-high.
- Add the green onions and saute until tender, about 5 minutes.
- Add the pearl onions, carrots, and new potatoes and continue to saute the vegetables another 5 minutes.
- Add the flour to the pot and mix well. Cook the flour about a minute or two stirring constantly. Add the lemon juice, broth, water and remaining 1/4 cup oil.
- Bring the liquid to a boil, reduce heat and simmer covered for about 20 minutes or until the carrots and potatoes are fork tender. Monitor the liquid levels and add a bit of water if needed.
- Add the artichokes and fresh dill and season with salt and freshly ground black pepper to taste. Cover and simmer an additional 15 minutes or until the artichokes are tender.
- Serve and enjoy!