We Already Have 1036 Recipes.

Anginares à la Polita (Vegan Artichokes)

Anginares à la polita is a dish originating from Constantinople, in Greek Constantinoupolis, also called “Polis” meaning the city of Constantine. Therefore this dish means “artichokes city-style”.  Asia Minor used to be Greek for millenia until the Turkish Empire captured those territories as well.  The Greeks developed several styles of cooking such as Smyrneiki Kouzina or Politiki Kouzina, the former from Smyrna and the latter from “Polis” and  “Anginares  à la polita is one of the most known dish of “politiki kouzina”.

This is a delicious and healthy Lenten dish which can be served either as a side dish but we eat it as a main dish as the addition of potatoes makes it quite filling on its own.    This wonderful, aromatic dish is a harbinger of spring and makes good use of artichokes, of one of the first spring vegetables in the market after a long winter.

You can use fresh or frozen artichokes to make this dish and apart of the fussy part of cleaning the artichokes, the rest is very easy.

In Greece we have some aromatic herbs called Kafkalithres and Myronia, which I also add sometimes as well as some peas.

Have you ever seen fields of artichokes?  On a recent trip to Nafplion we visited the villages of Drepano, Vivari, Candia and Iria.  The two latter villages produce 90% of Greek production of artichokes.

Anginares à la Polita (Artichokes)

Preparation time: 1 hour

Cooking time: 1 hour
Serves:   4


  • 8 Artichokes
  • 1/8 cup olive oil
  • 1 red onion, finely chopped
  • 2 spring onions,including green part, chopped
  • 1 clove garlic, finely chopped
  • 3 carrots cut into thin slices diagonally
  • 2 large potatoes, cut into large pieces
  • 1 cup peas (optional)
  • Salt and freshly ground black pepper
  • 1 bay leaf
  • 1 liter of water
  • 1/3 cup lemon juice (2 lemons)
  • 2 tablespoons cornflour (starch)
  • ½ cup finely chopped dill
  • 1/2 cup finely chopped parsley
  • 1/2 cup kafkalithres (small hartwort) optional
  • 1/2 cup myronia (shepherd’s needles) optional


Peel the artichokes and put them in a bowl with water and lemon juice.  (See how to clean them)

In a saucepan heat the olive oil and saute the onion and the white part of spring onions for 3 to 4 minutes. Add the green part and garlic and saute for a few minutes until translucent.

Add the artichokes, potatoes and carrots and mix.

Add salt and pepper and add the bay leaf and water.  Remove the bay leaf after 15 minutes.

Bring to a boil, lower heat and simmer for about an hour until the vegetables are cooked and remain with not too much fluid.

Dissolve the cornflour with the lemon juice.   Add a little broth from the food, stir and pour over the food.
Add the parsley and dill and cook for 5 more minutes.

Other relevant recipes:

Artichoke and Celeriac Soup

Agginaropita (Artichoke Pie)

Artichoke Lasagna – Pastitsio

Kopiaste and Kali Orexi,

No ratings yet.

Please rate this

7 Responses

  1. This looks really good (I first took them as cod fillet sauteed with veggies 😉 and no, I have never seen fields of artichokes…
    Happy Easter, Ivy!
    Angie recently posted..Provençal Tomato TartelettesMy Profile

  2. Artichokes are also grown here in the countryside. That dish looks really good!



  3. Have a very Happy Easter!!

  4. I love artichokes in everything, even on pizza! This recipe sounds very tasty. I would omit dill though, I truly dislike this herb…

  5. This dish is a herald of spring, with its lightness and the fresh herbs! Truly unique.
    Caffettiera recently posted..Roasted pineapple and almonds tartMy Profile

  6. RobSparkle

    It looks very fresh and healthy!

  7. sachi

    I want to thank you for sharing such good recipe with us.

Leave a comment

CommentLuv badge

This blog uses premium CommentLuv which allows you to put your keywords with your name if you have had 3 approved comments. Use your real name and then @ your keywords (maximum of 3)