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Artichoke Recipes to Enjoy in the Spring

Artichokes are a great springtime vegetable and a staple of Greek cuisine. They can be enjoyed in a variety of ways, including the recipes below, or just boiled or steamed and served with a drizzle of olive oil and fresh lemon juice.


Artichokes, Peas, and Potatoes

6 medium to large artichokes

6 medium potatoes

1 package (16 oz.) frozen peas

2 bunches scallions, diced

2 fresh lemons

4 tablespoons Greek extra virgin olive oil

2 cups water

1 bunch fresh dill, chopped (optional)

Greek sea salt

Freshly ground pepper


To prepare the artichokes, rinse in cool water, then remove the toughest outer leaves and cut off the thorny end with a sharp knife. If the stems are intact and in good shape, leave them on and peel off the tough outer layer. Cut the artichokes in half and scoop out the choke with a paring knife. Place the cut halves of artichoke in a bowl of cold water with the juice of half a lemon squeezed in. Continue with the rest of the artichokes, then set aside. Prepare the potatoes by rinsing, peeling, and chopping into cubes. Set aside in a bowl of cool water until ready to use.

In a large sauté pan or dutch oven, heat the olive oil over medium high heat until it shimmers. Add the scallions, a dash of salt, and sauté until translucent. Drain the water from the artichokes and add them to the pot. Drain the potatoes and add them to the pot along with the water, the juice of one lemon, about half of the fresh dill, if using, 1 teaspoon of salt and freshly ground pepper to taste. Bring to a boil over medium high heat, then reduce to medium, and simmer, stirring occasionally, for 15-20 minutes, then add the peas. Cook until the potatoes are cooked, but not disintegrated, and the artichokes are tender. You may need to add additional water if the potatoes and artichokes are not quite cooked through. Add additional dill, if using, at the end for freshness, and adjust the salt and pepper to taste, if needed. Additional lemon juice may also be added, if desired. Serve warm with fresh bread as a main course or as a side dish. Try the recipe with Greek frozen peas for more authentic Greek flavor.


Artichokes a la Polita

Artichokes. Photo by Didi Miam, via Unsplash

8 artichokes

1/2 cup Greek extra virgin olive oil

1 large onion, chopped

5 scallions, diced

3 medium to large carrots, chopped

4 medium potatoes, cut in cubes

1 package (10 ounces) frozen peas

1/4 cup fresh dill, finely chopped

1 fresh lemon

Greek sea salt

Freshly ground pepper


Prepare the artichokes, by cutting off the thorny ends and removing the tough outer leaves. Trim the stem as needed and cut the artichokes in half rubbing with lemon and placing the artichokes in a bowl of cool water with lemon juice added to keep them from browning. Heat about half the olive oil in a large skillet or dutch oven until shimmering. Add the onion and scallions and sauté until translucent. Add the carrots and sauté for about 3 minutes. Add the potatoes, frozen peas, dill, and a cup of water. Season with salt and freshly ground pepper to taste. Simmer until the vegetables are tender but not disintegrated, stirring occasionally. Add the freshly squeezed lemon juice to taste and serve warm or at room temperature.


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