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

From EatingWell: March/April 1994 — Subscribe Now!

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.

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

10 servings

Active Time: 25 minutes

Total Time: 45 minutes

Nutrition Profile

Ingredients

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

Preparation

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.
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

Per serving: 106 calories; 2 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 21 g carbohydrates; 5 g protein; 7 g fiber; 148 mg sodium; 564 mg potassium.

Nutrition Bonus: Vitamin A (178% daily value), Vitamin C (47% dv), Potassium (16% dv).

1 Carbohydrate Serving

Exchanges: 1 starch, 1 vegetable