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

March/April 1994

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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)

Makes: 10 servings

Active Time:

Total Time:


  • 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


  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.


Per serving: 106 calories; 2 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 21 g carbohydrates; 0 g added sugars; 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).

Carbohydrate Servings: 1

Exchanges: 1 starch, 1 vegetable

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