Anginares a la Polita, Constantinople Artichokes (Αγκινάρες αλά Πολίτα)

Ingredients

Equipment Needed

• •wide heavy pot with lid, 28cm
• •small spoon or melon baller for removing chokes
• •large bowl for lemon water

Instructions

1. 1

   Prepare Lemon Water

   Fill a large bowl with cold water and squeeze in the juice of 2 lemons. Drop the squeezed lemon halves into the bowl as well. This is where each trimmed artichoke waits, so keep it close to your cutting board.

2. 2

   Trim Artichokes

   Working one at a time, snap off the tough outer leaves until you reach the pale tender leaves. Cut off the top third, trim the stem to about 4cm, peel the stem and base, then halve the artichoke and scoop out the hairy choke if it has formed. Rub every cut surface with lemon immediately and place the heart in the lemon water. This is the step that keeps Anginares a la Polita bright instead of dull and blackened.

   If the artichokes are very young and have no choke yet, leave them whole after trimming. Small spring artichokes are the prize here.
3. 3

   Soften Onions

   Warm the olive oil in a wide, heavy pot over medium-low heat. Add the yellow onion and spring onions with a pinch of the salt, and cook for 6 to 8 minutes until glossy and soft but not browned. This dish wants a pale lemon sauce, not the taste of fried onion.

4. 4

   Layer Vegetables

   Add the carrots and potatoes to the pot and turn them gently in the oil. Nestle the drained artichoke hearts on top, cut side down if halved, then add the peas, remaining salt, pepper, and hot water. The liquid should come about halfway up the vegetables, not drown them.

5. 5

   Braise Gently

   Bring the pot to a quiet simmer, cover, and cook for 30 to 35 minutes. Shake the pot now and then instead of stirring hard, so the potatoes stay whole and the artichokes don't break. The dish is ready for finishing when a knife slips into the thickest heart and the potatoes are tender.

6. 6

   Finish Sauce

   Whisk the flour with the juice of the remaining lemon and 3 tablespoons of warm broth from the pot until smooth. Pour it back around the vegetables, add the dill, and simmer uncovered for 3 to 4 minutes until the sauce looks lightly bound and glossy. Taste for salt and lemon.

7. 7

   Rest and Serve

   Take the pot off the heat and let it rest for at least 15 minutes before serving. Anginares a la Polita are best warm, not scalding, with the sauce settled around the vegetables and a little extra olive oil over the top if the pot asks for it.

Chef Tips

• •Choose heavy, closed artichokes with tight leaves and stems that still look juicy. If the stems are dry and the leaves gape open, the season has passed them by.
• •Frozen artichoke hearts are acceptable when fresh ones are poor. Use 700g, thaw them, pat them dry, and add them with the potatoes. A real Greek kitchen reaches for what keeps the dish honest.
• •This is nistisimo, suitable for the fasting table as written. Serve it with bread for the lemony oil, olives, and, outside the fast, a piece of feta.

Advance Preparation

• •Trim the artichokes up to 2 hours ahead and keep them submerged in lemon water.
• •The finished dish keeps well for 2 days in the refrigerator. Bring it back to room temperature or warm it gently, because hard boiling breaks the vegetables.

Frequently Asked Questions

Nutrition Information

1 serving (about 400g)