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

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

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From: EatingWell Magazine March/April 1994

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.

Ingredients 10 servings

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  • 10 artichokes, trimmed
  • 1 tablespoon extra-virgin olive oil
  • 1 1/2 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
  • 1 1/2 cups water
  • 2/3 cup finely chopped fresh parsley
  • 1/3 cup finely chopped fresh dill
  • 2 tablespoons finely chopped fresh mint
  • 1 tablespoon freshly grated lemon zest
  • 1/4 cup lemon juice


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  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.

Nutrition information

  • Per serving: 173 calories; 2 g fat(0 g sat); 9 g fiber; 37 g carbohydrates; 7 g protein; 47 mcg folate; 0 mg cholesterol; 5 g sugars; 0 g added sugars; 8890 IU vitamin A; 43 mg vitamin C; 121 mg calcium; 4 mg iron; 193 mg sodium; 549 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 1 starch, 1 vegetable

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