Peas And Artichokes à La Polita Recipes

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ARTICHOKES A LA POLITA



Artichokes a La Polita image

Make and share this Artichokes a La Polita recipe from Food.com.

Provided by Elmotoo

Categories     Vegetable

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 9

8 artichokes
1 lemon
1/2 kg potato
5 carrots
2 to 3 lemons, juice of
4 spring onions
1 cup olive oil
1 bunch fresh dill (or 3TB dried)
salt & pepper

Steps:

  • Slice the stem of the artichokes and remove the outer leaves. Carefully remove core ('choke') including fuzzy/prickly stuff of artichoke Rub each artichoke with a lemon and put all of them in bowl full of water. You will be left with just the 'heart'.
  • Cut the potatoes and the spring onions in medium sized slices.
  • Slice the carrots and saute them together briefly with the spring onions in a saucepan with the oil.
  • Add the artichokes and the potatoes, the dill, the lemon juice, salt, pepper and enough water to cover them. Allow to cook, stirring occasionally, for 1/2 hour or until tender.
  • Remove from pan with slotted to spoon to serving platter; discarding dill. Sprinkle with fresh dill, salt & pepper.

PEAS AND ARTICHOKES à LA POLITA



Peas and Artichokes à La Polita image

This another great Greek veggie dish. You may also make this minus the peas. By the way, I say to use frozen artichokes...but you can use fresh (I can't be bothered with cleaning them sometimes, so frozen is a good substitute because they still taste like fresh artichokes) or even those canned things (eh, they taste a bit sour to me so watch the lemon juice amount if you use these).

Provided by Kefalonitissa

Categories     Stew

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 15

1 lb frozen peas
1 (15 ounce) bag frozen artichokes
1 -2 carrot, chopped
4 -5 garlic cloves, finely chopped
1 onion, chopped
1 bunch scallion, chopped
2 leeks, chopped
1/2 bunch fresh parsley
1/2 bunch fresh dill (if you like dill, use more)
1/2 cup olive oil
1 lemon
flour or cornstarch
water
salt
pepper

Steps:

  • Before you start, make sure all your fresh veggies are washed, especially the leeks.
  • In a large pot on medium high heat, add your olive oil.
  • Then add onions, garlic, scallions, leeks, parsley, and dill. Sauté until onions are transluscent. Season with some salt and pepper.
  • Add the carrots. Sauté for 2 minutes.
  • Now add peas and stir them so as to cover them with the juices in the pot. Season again generously.
  • Add enough water to cover the peas and bring to a boil.
  • Add the artichokes (you may halve them). Add a bit more water, and bring to a boil.
  • Check for salt.
  • Then, reduce heat to medium and cover halfway.
  • Cook for about 45 min to an hour, or until peas are tender and take on a pale green hue.
  • Check regularly for liquid. When it is done cooking, there should be some juice left. Tilt the pot. There should be about 2 cups of liquid left over.
  • Take off the heat. If you wanna use flour as a thickening agent, just ladle out a little bit of the cooking liquid in a bowl. In it, mix in about a tablespoon of flour with a fork, and add it back to the pot. Fold in the sloshy stuff gently into the food so it incorporates evenly. Taste it! If you want it thicker, complete the same step, except use water or even juice of a whole lemon as liquid. At this point you can basically adjust it to YOUR liking.
  • If you use cornstarch as the thickening agent, don't use the cooking liquid for the sloshy mixture. Instead just use your lemon juice.
  • Remember to make it as thick or as acidic as you want. You really can't mess up here. Even if you put too much liquid you can reduce it by turning on the low heat knob.
  • Eat with some feta or drizzle some olive oil on top (totally optional).

Nutrition Facts : Calories 293.4, Fat 18.9, SaturatedFat 2.7, Sodium 142.2, Carbohydrate 28.2, Fiber 9, Sugar 7.3, Protein 7.7

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