GREEK STEW WITH ARTICHOKE BOTTOMS

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!

Jump to:

• Why this recipe works
• The recipe's history
• Key ingredients
• Meal prepping this recipe
• Substitutions and variations
• How to make Greek stew with artichoke bottoms
• Expert tips
• How Greek serve this dish
• How to serve leftovers
• How to store and freeze
• More Greek Mediterranean stews
• Recipe

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:

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