Agginares a la Polita - Artichoke, Carrot & Potato Stew

Artichoke, Carrot and Potato Stew!

As I write this blog post, here in Greece, we are in the fasting period during the lead-up to the Greek Orthodox Easter when many locals enjoy "Nistisima," or fasting foods that include a variety of delicious dishes that exclude meat, dairy, and eggs.

This period is dedicated to cleansing both body and spirit in anticipation of the joyful Easter resurrection celebration. A dish that embodies this culinary tradition is Agginares a la Polita, a warm artichoke, carrot, and potato stew that beckons to be shared with loved ones . . . and is one of my favorite Lenten dishes that I like preparing throughout the year!

Recipe Ingredients (Serves 2)

• 5 artichoke hearts

• 3 large potatoes, peeled

• 1 whole medium onion, peeled

• 1–2 carrots

• 1–2 tbsp chopped fresh dill

• Extra virgin olive oil – to taste

• 1–2 lemons (juice only)

• Corn flour and water

• Salt and pepper to taste

• Garnish: fresh dill and lemon halves

Preparation Method

Fresh Artichokes

To prepare the artichokes remove all the tough outer leaves and slice off the tops of the inner leaves. Trim with a sharp knife, leaving a bit of the stem on each artichoke.

Remove the hairy choke from the center (when young and tender the hairy choke, being undeveloped, need not be removed) and place artichokes in a bowl with water, a bit of salt and lemon juice to prevent discoloration.

Cut potatoes and onion into large chunks, slice the carrots (round slices) and place in a large saucepan together with the artichoke hearts (heads down) and fresh dill.

Pour some olive oil over the vegetables and add enough water to just cover the artichokes.

Bring to boil, cover with lid*, lower temperature and let simmer for about one hour or until the artichokes are tender.

Just before artichokes are cooked pour the fresh lemon juice over the vegetables and shake the saucepan a little to mix.

If you want, at the end, thicken the vegetable juices to make a sauce by mixing in a little bit of corn flour diluted in water (no more than a small teaspoon), again shake the pan a bit and cook for another five minutes.

Season with salt and pepper and serve either warm or at room temperature garnished with freshly chopped dill (optional) and lemon halves.

I normally use fresh artichokes for this dish; however, it’s a lot easier to use canned or frozen ones!  Just make sure to adjust the cooking times accordingly.

Variations and Serving Suggestions

Although the classic Agginares a la Polita is delightful, you can explore a few variations to suit your taste. For example, adding extra vegetables like peas or spinach can introduce new flavors. Alternatively, fresh herbs like parsley or mint can also add an aromatic touch to the stew.

This comforting meal can stand alone as a main dish when paired with crusty bread or served alongside other Nistisima (fasting staples) like lentil soup or roasted vegetables.

When hosting guests, I frequently prepare this recipe with some enhancements that create a more sophisticated and tastier dish that is sure to impress... albeit at a higher expense!

• These are the enhancements I enjoy: grilled scallops, cooked large shrimp with tails, and fresh lemon peel strips, which I rinse and cook in water (then strain) before incorporating into the artichoke stew.

• When adding the extras, mix gently and serve either on individual plates or in a nice large serving dish, warm or at room temperature.

I hope you will enjoy this recipe with or without enhancements . . . as much as I do!

©KaritasM – April 2025