My Private Kitchen: "Artichokes that Won't Choke You!" Greece Restaurant Tip by janetanne

Greece Restaurants: 246 reviews and 234 photos

  Artichokes, Potatoes and Carrots! Mouthwatering!
by janetanne
 
 

Put a nice cotton table cloth on your table; a couple of red candles; some nice white porcelin plates; wine glasses; a bottle of your favourite white wine; salt, pepper; napkins; lemons wedges and don't forget to turn on some soft music, preferably something Greek, like Hadzidakis or something similar! Kali Orexi!

Favorite Dish: Aginares me Lahanika: Artichokes with Vegetables
In Greek: pronounded ahg-kee-NAH-rehss meh lah-hah-nee-KAH

Artichokes are a favorite of the Greek cuisine and they grow in many different parts of the country. The combination of artichokes with dill and lemon is a classic. If artichokes are not in season, frozen artichoke hearts are a good substitute; defrost the night before.

INGREDIENTS:

12 fresh artichokes
2-3 carrots, cut in thick slices
3-4 potatoes, cut in chunks
2-3 spring onions, coarsely chopped
1 cup of olive oil
2-3 tablespoons fresh chopped dill
juice of 3 lemons
1 tablespoon of flour
salt
pepper
1 - 1 1/2 cups of water
PREPARATION:

Clean the artichokes: remove the coarse outer leaves and stem. Cut off the top (down to just above the choke) and scoop out the choke with a spoon. Trim off remaining leaves around the sides to leave just the pale colored heart.

Rub the artichoke hearts with lemon as soon as each is cleaned and place immediately in a bowl of cold water with half the lemon juice (to prevent them from turning black) and set aside until ready to use.

In a soup pot, lightly sauté the spring onions in the oil until they soften. Add carrots and potatoes and continue to sauté for a few minutes more. Add the artichoke hearts, dill, salt, and pepper, and stir. Mix the remaining lemon juice with 1/2 cup of water and flour until smooth, and pour into the pot, stirring until well mixed in. Add the remaining water to cover the vegetables. Cover and cook on a low heat for about one hour until potatoes and carrots are done.

Serve hot or cold, with additional lemon on the side.

Yield: 5-6 servings

Address: Your Home Kitchen
Comparison: N/A
Directions: Remember where the kitchen is? Or have you been eating fast food for too long and have forgotten how to turn the stove on? Get out there! It's so EASY!
Price: N/A
Rating: 5
Theme: Local

Review Helpfulness: 4.5 out of 5 stars

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  • Written Mar 19, 2006
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