Artichokes Stew (a la Polita)

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  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.

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10 artichokes
150 ml of olive oil
3 tbs  fresh dill
1/2 kg small potatoes
2 or 3 carrots
15 small, whole onions
2 or 3 lemons
3 tbs chopped spring onions
salt, pepper to taste


  • Chop dill 
  • Slice carrots 
  • Chop spring onions 
  • Clean the artichokes. Immerse them in salted water, containing a little lemon juice to prevent discoloration.
  • Peel the onions and potatoes and put them whole in another pot of water.

1.  Heat some oil in a large pot, and lightly saute the whole onions and the finely chopped spring onions, only until they begin to change color.

2.  Add 2 cups of water, the carrots, and the dill, and cook for ten minutes.

3.  Add 1 more cup of water and the juice of 1 to 1 1/2 lemons. Use the rest of the lemons to rub the artichokes.

4.  After all the ingredients have boiled, add the potatoes, well washed, and the artichokes placed in the pot with the stems pointing upwards.

5.  Add salt and pepper. Then cover with a round piece of oiled paper, cut to the size of the pot and with a hole in the center.

6.  Cover the pot (the artichokes must be almost covered with water) and let the meal simmer for almost one hour and until only oil remains as juice.

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