Chef Pemi Kanavos and Tanya Stamoulis graciously shared two recipes with The National Herald from their book, ‘Cooking Greek: A Classic Greek Cookbook for the At-Home Chef’ – Aginares a la Polita, Constantinople-style artichokes, and Skordalia, authentic Greek garlic and potato dip.

The ‘Cooking Greek’ recipe Aginares a la Polita is a one-pot vegan dish that is nutritious, flavorful, and relatively easy to make. A traditional Greek favorite, the recipe features artichokes and potatoes complemented by fresh herbs, olive oil, and a bright lemony sauce. Humble, hearty, and healthy, this dish represents the essence of ‘Cooking Greek’.

“Vegan dishes that are nutritious, tasty and easy to make are hard to come by. This recipe checks all these boxes and simplifies cleanup with its one-pot cooking method,” said Tanya Stamoulis, co-author of ‘Cooking Greek’ and Food Editor at WorldwideGreeks.com.

Skordalia is a pungent, velvety smooth purée made with garlic, potato, vinegar, and olive oil. Traditionally served with fried battered cod, it pairs beautifully with seafood, dolloped onto steamed veggies, or enjoyed as a quick dip served with pita bread or crostini.

“This is a beautifully creamy potato dip that delivers bold, delicious garlic flavor in every bite. It’s easy to make and a perfect appetizer or side dish for any dinner party,” Tanya Stamoulis said.

Aginares a la Polita (Constantinople-Style Artichokes)

Serves: 4-6

Ingredients: 

1/3 cup olive oil

1 onion, thinly sliced

5 green onions chopped, green part included

1 clove of garlic, minced

3 medium carrots, sliced into thin rounds

6 small potatoes, peeled and cut in half

10 frozen or fresh artichoke hearts, cut in half

1 tablespoon flour

2-3 tablespoons fresh lemon  juice

1/3 bunch dill, chopped

Vegetable broth or water

Salt and pepper, to taste

Instructions:

In a large pot or Dutch oven, sauté the onion and green onion for 2-3 minutes. Add the garlic and sauté for a minute. Add the carrots and potatoes and continue to sauté the vegetables for another 5 minutes. Add the artichokes and sauté for 4-5 minutes. Add the flour, the lemon juice, dill, and enough broth or water, to come halfway up the pot.

Stir and reduce to medium-low heat. Cover and simmer for about 25-30 minutes or until the carrots and potatoes are fork tender.

Monitor the liquid levels and add a bit of water if needed.

Season with salt and freshly ground black pepper to taste. Cover and simmer for an additional 10 minutes or until the artichokes are tender.

Serve with lemon wedges and a drizzle of olive oil, accompanied with lots of fresh bread.

Skordalia with Potatoes

Serves: 8-10

Ingredients: 

1 1/2 pounds Yukon Gold potatoes

1 1/2 teaspoons salt

1/2 cup extra virgin olive oil

1/2 teaspoon salt

4 tablespoons red wine vinegar

5 garlic cloves, green parts removed

Freshly ground pepper

Toasted baguette slices, chopped parsley for serving

Instructions:

Peel the potatoes and cut them into 2-inch pieces. Add water and 1 teaspoon salt to a large pot of water. Bring to a rolling boil and add the potatoes. Reduce heat to medium and simmer until tender, about 15-20 minutes. The boiling time depends on how thick you cut your potato pieces. Reserve 1/4 cup of the cooking water.

Drain the potatoes and place them in a large bowl. Meanwhile, in a food processor fitted with the steel blade or in the jar of a blender, process the extra virgin olive oil, 1/2 teaspoon salt, vinegar and garlic until nice and smooth.

Mash the potatoes using a potato masher, adding the garlic oil mixture in about three parts. Mash as you go along, until the potatoes are creamy and well combined but still hold a bit of texture. Taste and adjust the seasoning, and vinegar if necessary.

The mixture should look like loose mashed potatoes. If the consistency is too thick, add 1 tablespoon of reserved potato water or a little olive oil to loosen up the Skordalia. Cover with plastic wrap and refrigerate for at least three hours before serving. Drizzle with extra virgin olive oil and top with chopped parsley. Serve as part of a larger platter or with Grilled Branzino and Horta to make it a meal.

Notes: The intensity of the garlic will increase over time so it is important to give a chance for the flavors to develop. Do not use a food processor to mash the potatoes. It changes the texture of the dip and makes the potatoes gummy.