Greek cuisine · Vegetable Dishes

Anginares a la Polita

Artichokes with carrots and peas in a lemon-dill broth – a spring dish.

Ingredients · for 4 servings

• 8 artichokes
• 3 carrots
• 300 g peas
• 3 spring onions
• 2 potatoes
• 2 lemons
• 120 ml olive oil
• 1 tbsp flour
• 1 bunch dill
• Salt
• Pepper

Instructions

1. Trim the artichokes and put them straight into lemon water.
2. Sweat the spring onions in olive oil.
3. Add the artichokes, carrots and potatoes and barely cover with water.
4. Braise for 25 minutes, then add the peas and cook for another 10 minutes.
5. Whisk the flour with lemon juice, stir it in and finish with plenty of dill.