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Anginares à la Polita (Vegan Artichokes)

08/04/2012 By Ivy Liacopoulou

Agginares ala Polita image

 

Anginares or agginares 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”.

artichokes and baby tomatoes image

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”.

Anginares ala polita photo

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.

Anginares a la Polita with Peas and Kafkalithres and myronia image

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

Anginares artichoke fields photograph

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 15 minutes
Serves:   4

Ingredients:

  • 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 corn flour (starch)
  • ½ cup finely chopped dill
  • 1/2 cup finely chopped parsley
  • 1/2 cup kafkalithres (Mediterranean hartwort) optional
  • 1/2 cup myronia (chevril) optional

Directions:

  1. Peel the artichokes and put them in a bowl with water and lemon juice.  (See how to clean them).
  2. 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.
  3. Add the artichokes, potatoes and carrots and mix.
  4. Add salt and pepper and add the bay leaf and water.  Remove the bay leaf after 15 minutes.
  5. Bring to a boil, lower heat and simmer for about an hour until the vegetables are cooked and remain with not too much fluid.
  6. Dissolve the cornflour with the lemon juice.   Add a little broth from the food, stir and pour over the food.
  7. Add the parsley and dill and cook for 5 more minutes.

Agginares image

 

Agginares à la Polita (Vegan Artichokes)

Agginares à la Polita (Vegan Artichokes)

Yield: 4
Prep Time: 1 hour
Cook Time: 1 hour 15 minutes
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".

Ingredients

  • 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 corn flour (starch)
  • ½ cup finely chopped dill
  • 1/2 cup finely chopped parsley
  • 1/2 cup kafkalithres (Mediterranean hartwort) optional
  • 1/2 cup myronia (chevril) optional

Instructions

  1. Peel the artichokes and put them in a bowl with water and lemon juice. In a saucepan heat the olive oil and sauté the onion and the white part of spring onions for 3 to 4 minutes. Add the green part and garlic and sauté for a few minutes until translucent.
  2. Add the artichokes, potatoes and carrots and mix.
  3. Add salt and pepper and add the bay leaf and water. Remove the bay leaf after 15 minutes.
  4. Bring to a boil, lower heat and simmer for about an hour until the vegetables are cooked and remain with not too much fluid.
  5. Dissolve the corn flour with the lemon juice. Add a little broth from the food, stir and pour over the food.
  6. Add the parsley and dill and cook for 5 more minutes.
Nutrition Information:

Amount Per Serving: Calories: 303.68 Total Fat: 7.54g Saturated Fat: 1.11g Sodium: 1513.36mg Carbohydrates: 55.67g Fiber: 11.83g Sugar: 6.65g Protein: 8.35g
Cuisine: Greek / Category: Main Dish

Arichokes ala Polita image

 

Other relevant recipes:

Artichoke and Celeriac Soup

Agginaropita (Artichoke Pie)

Artichoke Lasagna – Pastitsio

How to Clean / Trim Artichokes

Kopiaste and Kali Orexi,

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Filed Under: Greek Tagged With: agginares, ala polita, anginares, artichokes, Gallbladder Diet, healthy recipes, how to trim an artichoke, Lenten Recipes, Mediterranean diet, nistisimes syntages, Politiki Kouzina, Vegan

About Ivy Liacopoulou

Ivy Liacopoulou grew up in Limassol, Cyprus, a beautiful island in the eastern Mediterranean, where her passion for cooking began as a child, helping her mother in the kitchen. Ivy belongs to a new generation of home cooks who loves to experiment and create new recipes of her own. She is the author of two cookbooks and she owns and manages Cooking Classes, in Nafplio, Peloponnese.

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Reader Interactions

Comments

  1. Angie

    08/04/2012 at 8:41 pm

    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!

  2. Rosa

    09/04/2012 at 1:20 am

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

    Cheers,

    Rosa

  3. Samantha Angela

    09/04/2012 at 3:08 am

    Have a very Happy Easter!!

  4. Eftychia

    10/04/2012 at 9:21 am

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

  5. Caffettiera

    13/04/2012 at 12:50 pm

    This dish is a herald of spring, with its lightness and the fresh herbs! Truly unique.

  6. RobSparkle

    03/01/2013 at 8:46 pm

    It looks very fresh and healthy!

  7. sachi

    14/03/2013 at 2:54 pm

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

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