Greek Recipes

Greek and Cypriot recipes

Artichokes Stewed with Spinach



  • 1 bowl acidulated water
  • 2 lemons, halved
  • 4 to 6 large artichokes
  • 2⁄3 cup extra-virgin olive oil
  • 8 large scallions, white and tender, green parts finely chopped
  • 2 pounds fresh spinach, trimmed, coarsely chopped, and washed well
  • 1 cup snipped fresh dill
  • Salt to taste
  • Juice of 2 large lemons
  • Freshly ground black pepper to taste

Makes 4 to 6 servings


1. Clean the artichokes retaining the hearts and an inch or so of the stems. As you clean each artichoke, rub the surface with a lemon half and drop into the bowl of acidulated water.

2. Heat 1⁄3 cup of the olive oil in a large pot and cook the scallions over low heat, stirring, until wilted and soft, 8 to 10 minutes. Add the spinach and dill, season with salt, and toss. When the spinach has cooked down to about half its volume, place the artichokes on top, sprinkling them with salt, too. Add half the lemon juice to the pot. Cover and reduce the heat to low. Let the vegetables cook in their own juices until the spinach is completely soft and the artichokes tender, 25 to 30 minutes. Adjust the seasoning with salt, pepper, and the remaining lemon juice. Drizzle in the remaining 1⁄3 cup olive oil and serve.

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