Artichokes à la Polita (Greek Artichoke, Potato & Dill Stew)
A beloved Greek spring dish from Constantinople: tender artichoke hearts, potatoes, carrots and peas braised in a lemony olive oil and dill sauce. Naturally vegan and full of fiber.
Diet swaps
- Gluten-free: Use a gluten-free flour blend (or cornstarch to thicken).
Check labels on packaged foods if you have an allergy or celiac disease.
Ingredients
- 24 oz Frozen artichoke hearts, thawed
- 1 lb Yukon Gold potatoes, cut into chunks
- 3 Carrots, thickly sliced
- 1 cup Frozen peas
- 3 tbsp Extra-virgin olive oil
- 1 Onion, chopped
- 4 Green onions, sliced
- 1/2 cup Fresh dill, chopped
- 2 Lemons, juiced
- 1 tbsp Cornstarch or flour
Directions
- Cook the onion and green onions in the oil in a wide pot for 5 minutes.
- Add the potatoes and carrots, season and add hot water to come halfway up the vegetables. Cover and simmer 15 minutes.
- Add the artichokes and half the dill. Cover and simmer 12 to 15 minutes more, until everything is tender. Add the peas for the last 3 minutes.
- Whisk the lemon juice with the cornstarch, stir it in and shake the pot gently for 2 minutes until the sauce turns silky. Finish with the remaining dill.
Calorie breakdown
Olive oil 90 · potatoes 90 · artichokes 75 · peas 30 · carrots 19 · onions 16 · cornstarch 8 · lemon 6 · dill 1
💡 Lighter tip: Serve with feta and crusty bread for a traditional Greek meal, or add 1 lb of shrimp in the last 5 minutes for extra protein.
Helpful for this recipe
Wide braiser potShop on Amazon →Greek extra-virgin olive oilShop on Amazon →How to choose real extra virgin olive oilRead the guide →Our guide to safe, non-toxic cookwareSee picks →