If you’ve never tried this Greek stew with artichoke bottoms, now is the time! This traditional Mediterranean dish, known as Agginares a la Polita, is a light, flavorful, and incredibly nutritious meal that brings the best of Greek cuisine to your table. Made with tender artichokes, carrots, potatoes, fresh herbs, and a generous amount of lemon juice, this stew delivers a bright, citrusy flavor that perfectly balances its creamy, rich texture.

Whether you’re a long-time artichoke lover or someone looking for a fresh, healthy, plant-based dish, this recipe is a must-try. Plus, it’s naturally vegan, easy to prepare, and loaded with antioxidants, fiber, and hearty olive oil. Serve it with crusty bread, feta cheese, and a glass of white wine, and you’ve got the ultimate Greek dining experience!
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Why this recipe works
This dish epitomizes the Mediterranean way of eating and the ultimate celebration of peasant cuisine.
Bright, fresh flavors – Combining artichokes, lemon, and dill creates a refreshing and balanced taste.
Simple and healthy – Made with wholesome ingredients, this dish is naturally vegan and packed with nutrients.
Easy to make – Using frozen artichokes makes preparation effortless, cutting down on prep time.
Seasonal with fresh artichokes – Seasonality plays a huge role in the Mediterranean way of eating. Fresh artichokes take this dish to the next level, for sure.
Enjoy all year with frozen artichokes – You can find them frozen all year long in big grocery stores, supermarkets, and Greek Mediterranean deli stores.
Perfect for meal prep – It stores well and tastes even better the next day.
Authentic Greek cuisine – Enjoy a traditional Mediterranean dish full of history and culture.

The recipe's history
Not interested in food history? No problem Jump to Recipe.
This dish dates back to the 1960s, when Greek chef Nikolaos Tselementes modified a traditional Turkish artichoke recipe by adding carrots and potatoes. He named it Agginares a la Polita, inspired by the cuisine of Constantinople (Poli in Greek). This simple yet elegant dish has since become a Greek classic.
Key ingredients
Here is what you need to make this fantastic dish:
Artichokes – Fresh or frozen, these are the star of the dish.
Carrots and potatoes – Add sweetness and texture.
Extra virgin olive oil – Use high-quality extra virgin olive oil (preferably Greek) for the ultimate flavor.
Lemon juice – Essential for that signature tangy flavor.
Dill and spring onions – For freshness and depth of flavor.

Meal prepping this recipe
Please do! This dish tastes even better the next day, as the flavors meld beautifully over time. You can prepare it a day in advance and store it properly until serving.
However, if you don't have either the time or the energy to cook the previous day, you can chop the vegetables ahead. Peel and cut the potatoes, carrots, and onions a day before and store them in an airtight container in the fridge.
The preparation is a walk in the park if you use frozen artichokes. If you look at my photos, you’ll notice that I don’t even chop them—I love serving artichokes whole. I’m not exactly sure. I suppose there’s something deeply satisfying about slicing through a tender artichoke with a knife. A small, simple pleasure, but a pleasure nonetheless!

Substitutions and variations
More veggies: Make it sweeter with more leek and spring onions. Love it! You may add frozen or fresh peas as well.
Bind the sauce: Add 1 tablespoon of flour to bind the juices. You don’t need too much because the starch of the potatoes will help along the way. Admittedly, the sauce is thicker and creamier when you use flour.
Add avgolemono (egg and lemon) sauce: Even though this dish is vegan, I should mention a popular dish variation that makes the dish vegetarian. It is optional but highly recommended.
Avgolemono sauce is a rich, velvety Greek sauce made with eggs, lemon juice, and the dish's broth that creates a perfectly balanced blend of creamy texture and bright, tangy flavor. Find how to make avgolemono in the recipe card notes.

How to make Greek stew with artichoke bottoms
It is an easy and quick recipe.
STEP 1: SAUTÉ & BUILD FLAVOR
If you use frozen artichokes, start sautening them for a few minutes and then add the onion, leek, and spring onions. Finish the sautening with carrots and potatoes.
If you use fresh artichokes, start sautening the onion, leek, and spring onion first. Then, add the fresh artichokes, carrots, and potatoes.
STEP 2: SIMMER & FINISH
Add flour (optional), lemon juice, hot water, or vegetable broth, and simmer. Turn off the heat and add fresh dill. Stir and set it aside for a few minutes.
That's it!
Expert tips
Save time: Unquestionably, using frozen artichokes saves time and trouble.
Add lemon juice gradually: Greeks tend to add A LOT OF olive oil, garlic, and lemon in their dishes. Some recipes are insane for the not-Greek standards. 1 cup of olive oil used to be very usual for a 4-person main dish (like this recipe) before the olive oil skyrockets.
So, start by adding the juice of 1 lemon and taste the broth. Then, go ahead and add some more until you reach the perfect balance for you. If you add avgolemono (egg and lemon sauce), I recommend reducing the amount of lemon in the dish, as the sauce addition might make it too tangy. Unless you are Greek or used to traditional Greek cooking, then go all the way!
Keep the dill last: It will taste fresher, the color will be brighter, and the dish so more appetizing.
Let it rest: Let it sit for a while before serving for flavors to meld.
Serve the Greek way: Drizzle with extra olive oil or/and more lemon juice before serving for an authentic touch.

How Greek serve this dish
I will rank the ways in order of priority according to the Greek standards.
1. With crusty bread to soak up the sauce.
2. Feta cheese on the side for the yummy-creamy contrast.
3. A glass of Sauvignon Blanc or Assyrtiko wine for the perfect pairing.
4. Olives and salad for more good fats and veggies. I suggest this cabbage and this lettuce salad for winter and a Greek salad for the summer.
How to serve leftovers
Enjoy it Cold or at Room Temperature – Leftover Agginares a la Polita makes a refreshing dish when served cold, almost like a marinated salad. Drizzle with a little extra olive oil and lemon juice before serving.
Serve over grains, quinoa – Turn leftovers into a heartier meal by serving them over quinoa, bulgur, farro, or orzo. These grains will soak up the flavorful sauce and add texture.
Make a wrap – Stuff leftovers into warm pita bread with a dollop of Greek yogurt or hummus for a delicious Mediterranean-style wrap.
Toss with pasta – Mix the leftovers with cooked pasta, a little extra olive oil, and some crumbled feta for a quick and tasty meal.
How to store and freeze
Store: Refrigerate in an airtight container for up to 3 days.
Reheat on low heat, stirring occasionally. Add a splash of water if needed.
Freeze: Theoretically, you can freeze this dish, but personally, I don’t love the texture. The artichoke bottoms turn out mushier than I’d prefer.
Want to give it a try and see for yourself? Maybe you don't mind the texture. If that is so, freeze for up to 2 months in portioned containers. Refrigerate overnight and reheat as mentioned above.

More Greek Mediterranean stews
Find below more hearty Greek Mediterranean stews:
I love your feedback. It keeps my kitchen alive and my spirits high. Save this recipe and leave your rate and comment below, or take a photo of your Greek stew with artichoke bottoms and tag me on Instagram with #30daysofgreekfood and Facebook with @30daysofgreekfood.
Recipe

Greek Stew with Artichoke Bottoms
Ingredients
- 10 fresh or frozen artichoke bottoms cleaned and trimmed
- ⅓ cup (80ml) extra virgin olive oil
- 1 onion, finely chopped
- 1 leek, the white part, finely chopped
- 5 spring onions, finely chopped
- 4 carrots, cut in medium slices
- 3 potatoes, cut in medium cubes
- 3 cups (850ml) vegetable broth or hot water
- 2 lemons, the juice
- 1 tablespoon all-purpose flour (optional)
- 1 cup (10g) fresh dill, finely chopped
- Salt and pepper
FOR THE EGG-LEMON SAUCE (optional)
- 1 egg, separate the egg white and yolk
- 4 tablespoons lemon juice (or more)
- Zest from half a lemon (optional)
- Salt and pepper to taste
Instructions
- In a large pot, over medium-high heat, add the olive oil until hot.
IF YOU USE FROZEN ARTICHOKES
- Add artichokes first and stir for 5 minutes. Add onion, leek and spring onions. Stir well for 3 more minutes. Add carrots, potatoes and stir for 5 minutes. Season to taste. Stir carefully.
IF YOU USE FRESH ARTICHOKES
- Add onion, leek and spring onions and stir for 2-3 minutes until softened and translucent. Add artichokes, carrots and potatoes. Stir for 5 minutes. Season to taste. Stir carefully.
- Add the flour (optional) and give a final good but gentle stir. Pour carefully lemon juice and hot water or vegetable broth to cover all the ingredients. Season to taste, cover the pot with a lid and reduce the heat to a simmer for 40-45 minutes. Stir occasionally.
- Turn off the heat and add fresh dill. Stir and set it aside for a few minutes. Drizzle some extra olive oil and serve it hot or at room temperature.
MAKE THE EGG-LEMON SAUCE (OPTIONAL)*
- In a small bowl, use a whisk to vigorously whip the egg white for about 5 minutes. Incorporate the egg yolk, lemon juice, and zest. Whisk well. Add about 10 tablespoons of artichoke stew broth gradually.
- Now that the temperature is lower, add more artichoke stew broth. Stir well.
- Pour the egg-lemon mixture into the stew, stirring well. Warm through over low heat for a couple of minutes or until the sauce is incorporated. Remove from heat and serve.
Pan says
I totally love it!
Sylia says
So glad you like it.
Areti says
Definitely our next entry! Thanks for sharing this recipe Sylia!
Sylia says
Areti, I am waiting for your feedback. Thank you for stopping by and your comment. 🙂
Emir Sundquist says
Made it yesterday and really like it. Will make it again.
Thanks for the recipe.
Sylia says
Thank you so much, Emir! Always excited to know my food is appreciated!
xxx
Sylia
Sandra Keros says
If you don't have spring onions can you substitute green onions (scallions)?
Sylia says
Hello Sandra. Absolutely. You may add leek instead or just simply add more onion and you are good to go.
Enjoy. It is an amazing dish!
xxx
Sylia