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Artichokes Stewed with Potatoes, Carrots & Leeks (Anginares Politi)

  • 25 m
  • 45 m
Susie Jacobs
“There was a time when Anginares Politi was like saying “Artichokes Big Apple.” Politi means from the city, and for centuries Constantinople was the New York of the Greek-speaking world. If you cannot find small artichokes, you can use five large ones with the hearts cut into quarters.”


    • 10 artichokes, trimmed
    • 1 tablespoon extra-virgin olive oil
    • 1½ pounds new potatoes (about 8), scrubbed and cut in half
    • 1 pound carrots (about 6), peeled, split lengthwise and cut into 2-inch pieces
    • 1 pound leeks (about 4), white and light green parts only, split lengthwise, thoroughly cleaned and cut into 2-inch pieces
    • Salt & freshly ground pepper to taste
    • 1½ cups water
    • ⅔ cup finely chopped fresh parsley
    • ⅓ cup finely chopped fresh dill
    • 2 tablespoons finely chopped fresh mint
    • 1 tablespoon freshly grated lemon zest
    • ¼ cup lemon juice


  • 1 Cut trimmed artichokes in half lengthwise. Heat oil in a large Dutch oven over medium-high heat. Add the artichokes, potatoes, carrots, leeks, salt and pepper. Cook, stirring, until the leeks are limp, about 5 minutes.
  • 2 Add water, reduce heat to medium-low and simmer, partially covered, until the vegetables are tender, about 20 minutes. Add parsley, dill, mint, lemon zest and juice. Season with salt and pepper. Let cool; serve at room temperature.
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