In Greek: αγκινάρες λαδερές, pronounded ahg-kee-NAH-rehs lah-theh-RES
Artichokes are a favorite of the Greek cuisine and they grow in many different parts of the country. The combination of artichokes with dill and lemon is a classic, and the added vegetables make a favorite stew. If artichokes are not in season, frozen artichoke hearts can be substituted (make sure there are no additives like salt); defrost before using.
Cook Time: 1 hours,
Ingredients:
- 12 fresh artichokes
- 2-3 carrots, cut in thick slices
- 3-4 potatoes, cut in chunks
- 2-3 green onions, coarsely chopped (or 1 onion, finely chopped)
- 3/4 cup of olive oil
- 2-3 tablespoons fresh dill, finely chopped
- 1 stalk of celery, finely sliced
- juice of 3 lemons
- 1 tablespoon of flour
- 2 teaspoons of sea salt
- 1/2 teaspoon of pepper
- 1 - 1 1/2 cups of water
Preparation:
Clean the artichokes: remove the coarse outer leaves and stem. Cut off the top (down to just above the choke) and scoop out the choke with a spoon. Trim off remaining leaves around the sides to leave just the pale colored heart.
Rub the artichoke hearts with lemon as soon as each is cleaned and place immediately in a bowl of cold water with half the lemon juice (to prevent them from turning black) and set aside until ready to use.
In a soup pot, lightly sauté the onions in the oil until they soften. Add carrots and potatoes and continue to sauté for a few minutes more. Add the artichoke hearts, dill, celery, salt, and pepper, and stir. Mix the remaining lemon juice with 1/2 cup of water and flour until smooth, and pour into the pot, stirring until well mixed in. Add the remaining water to cover the vegetables, and bring to a boil. Cover, reduce heat, and cook over low heat for about one hour until potatoes and carrots are done.
Serve hot, warm, or at room temperature, with additional lemon on the side.
Yield: 5-6 servings