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A Greek agginares a la polita stew.

Greek Stew with Artichoke Bottoms

Sylia
This Greek stew with artichoke bottoms is a light, lemony vegan dish with succulent, creamy sauce, topped with dill. It verifies why the Mediterranean diet is a healthy and delicious way of eating.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 55 minutes
Course Appetizer, Main Course, Side Dish
Cuisine Greek, Mediterranean
Servings 4
Calories 315 kcal

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.

Notes

If you add avgolemono (egg and lemon sauce), it would be a good idea to reduce the amount of lemon in the stew (juice from 1 to 1 and a half lemons), as the sauce addition might make it too tangy.

Nutrition

Serving: 1gCalories: 315kcalCarbohydrates: 34.8gProtein: 4.3gFat: 18.1gSaturated Fat: 2.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gSodium: 275mgPotassium: 388mgFiber: 6.5gSugar: 1.3gVitamin A: 2.5IUVitamin C: 17mgCalcium: 6mgIron: 0.25mg
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