Greeks refer to the former Constantinople as “The City” (polis) and to the style and flavors 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 flavors of lemon and dill.
Serve this as a main course or as a delicious side dish. This also makes a great Lenten entree.
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour, 5 minutes
Yield: 4 – 6 Servings
- 1 bunch green onions (about 5 or 6) chopped, (incl green parts)
- 10 pearl onions (small white) peeled, stems trimmed, and left whole
- 1 1b. new potatoes (small, red) partially peeled and cut in half
- 10-12 whole baby carrots (or 4 medium carrots peeled and sliced into thin rounds)
- 1/2 cup olive oil, divided
- 2 tbsp. flour
- 1/4 cup fresh lemon juice (add more if you like it really lemony)
- 1 cup chicken or vegetable broth
- 1/2 cup water
- 10 artichoke hearts (substitute canned or frozen if needed) cut in half
- 1/4 cup chopped fresh dill
- Salt and pepper to taste
- Heat 1/4 cup olive oil in a large Dutch oven over medium high heat. 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 2 tbsp. 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.
- (Depending upon the amount of sodium in your broth, I recommend a tsp. of salt and a 1/4 tsp. of black pepper.