Greek Artichoke Stew - Aginares A La Polita

4.18 from 28 votes

Earthy artichokes, sweet peas, tender carrots, and soft potatoes, all swimming in a silky egg-lemon sauce infused with fresh dill

Prep Time15

Cook Time50

Course: Main Course

Cuisine: Greek

Keyword: healthy, stew, vegetables

Servings: people

Calories: 375kcal

Prepare the artichokes. Clean and prepare the artichokes if using fresh. Dipping them in lemon water while you do so, so they won't darken in color. Check out this tutorial if you haven't done this before.
If using frozen artichokes and peas, thaw at room temperature inside a strainer.
Cut the potatoes into 4-5 cm (1.5- 2-inch) pieces.
Cut the carrots into 1.5 cm (⅔-inch) thick pieces.
Heat a splash of olive oil in a cooking pot over moderate heat.
Saute the onion and garlic until soft and translucent.
Add the peas, carrots, and potatoes. Raise the heat to high.
Saute the vegetables for 3-4 minutes, season with salt and pepper.
Pour in 3 cups of hot water or stock and bring to a boil.
Simmer covered for 20 minutes over moderate heat.
Pour in the olive oil and lemon juice.
Stir in the dill and add the artichokes.
Simmer for 25-30 minutes, partly covered over moderate heat. Or cook until artichokes are tender enough to your liking.
Take the pot off the heat and tilt it a bit to remove as much sauce from it as possible.
Beat the egg with the 2 tablespoons of lemon juice.
Pour the hot sauce into the egg-lemon mixture very slowly, beginning with a few drops and continuing threadlike.
Transfer the mixture back to the pot. Shake and tilt the pot to spread it everywhere.
Let the food sit inside the pot for 10 minutes for the sauce to thicken even more.
Serve with freshly ground pepper on top and enjoy!