boufa06
Executive Chef
This dish is my adaption of a classic dish that originates from the displaced Greeks who live for centuries in the Byzantine Empire city of Constantinopole, now known as Istanbul in Turkey. In a disastrous war for the Greeks in 1922, many of the Greeks living in Constantinopole were forced to flee as refugees to Greece. The 'polita' in the dish's name refers to Constantinopole and the culinary tradition of the displaced Greeks.
This vegetarian dish is a wholesome, healthy meal with a fine balance of artichokes, carrots, onions and potatoes. In addition, dillweed, lemon juice, and olive oil, give this dish added taste and aroma.
AGGINARES A LA POLITA (Artichokes Constantinopole-style)
Ingredients:
6 artichoke hearts (if fresh are not available, use frozen or canned)
1 carrot, peeled and sliced
2 onions, each sliced into 6 pieces
3 potatoes, peeled and quartered
50gm (about 2oz) peas
1 small bunch of dill, finely chopped
1/4 cup olive oil
Salt and pepper to taste
Juice of 1 lemon
Method:
1. Fry onions in olive oil.
2. Add potatoes and carrots and cook for a while.
3. Add peas, dill, salt, pepper and enough water to cover. Simmer for about 15 minutes.
4. Add artichokes and lemon juice and cook for another 10 minutes or until all the water is absorbed before dishing it out from the pan.
Serves 2
This vegetarian dish is a wholesome, healthy meal with a fine balance of artichokes, carrots, onions and potatoes. In addition, dillweed, lemon juice, and olive oil, give this dish added taste and aroma.
AGGINARES A LA POLITA (Artichokes Constantinopole-style)
Ingredients:
6 artichoke hearts (if fresh are not available, use frozen or canned)
1 carrot, peeled and sliced
2 onions, each sliced into 6 pieces
3 potatoes, peeled and quartered
50gm (about 2oz) peas
1 small bunch of dill, finely chopped
1/4 cup olive oil
Salt and pepper to taste
Juice of 1 lemon
Method:
1. Fry onions in olive oil.
2. Add potatoes and carrots and cook for a while.
3. Add peas, dill, salt, pepper and enough water to cover. Simmer for about 15 minutes.
4. Add artichokes and lemon juice and cook for another 10 minutes or until all the water is absorbed before dishing it out from the pan.
Serves 2
