Anginares Polita (Developed by Sotiris Kitrilakis)

Name: Anginares Polita (Developed by Sotiris Kitrilakis)
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6 servings
Cuisine: greek
Ingredients: 6 artichokes; 4 lemons cut in half; 1/2 cup finely chopped onions or scallions; 1/2 cup extra virgin oil, preferably Greek; 10 to 12 small white onions, peeled; 4 carrots, scraped and quartered lengthwise; Salt and freshly ground pepper to taste; 1/3 bunch dill chopped (or approximately 1 teaspoon dried dill)

By Nancy Harmon Jenkins

Updated Oct. 12, 2023

Total Time: 50 minutes
Prep Time: 10 minutes
Cook Time: 40 minutes
Rating: (0)
Comments: Read comments

Featured in: In the Pantheon of Fine Olive Oils, the Top

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Ingredients

Yield:6 servings

6artichokes
4lemons cut in half
½cup finely chopped onions or scallions
½cup extra virgin oil, preferably Greek
10 to 12small white onions, peeled
4carrots, scraped and quartered lengthwise
Salt and freshly ground pepper to taste
⅓bunch dill chopped (or approximately 1 teaspoon dried dill)

Ingredient Substitution Guide

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Preparation

Step 1
Peel and discard the tough outer layers of artichokes. Cut off top half and discard. Cut off all but ½ inch of stem. With a teaspoon, remove the spiny choke. Rub the artichokes all over with a lemon half or two.
Step 2
Add the juice of one lemon to a bowl with enough cool water to cover all the artichokes. As the artichokes are prepared, add them to the bowl.
Step 3
In a heavy saucepan, brown the chopped onions or scallions in olive oil over medium-low heat until tender. Add whole onions, carrots and water to cover vegetables. Add juice of two lemons, salt and pepper to taste. Bring liquid to a boil. Add artichokes and dill. Cover, lower heat and simmer about 25 minutes.
Step 4
Remove pan from heat and let artichokes stand until they reach room temperature, about 40 minutes. To serve, arrange artichokes, carrots and onions on a dish and spoon cooking liquid over all.