Thursday, March 19, 2015

City Artichokes with Potatoes and Carrots

This old Greek recipe for Anginares Politi (politi means city) can be traced back to Constatinople.  This vegeatble mixture bridges the transition into spring using small frozen artichokes, small potatoes and sliced carrots.  Dill, parsley and lemon are the traditional flavorings. 

Here, we used simple parsley and white wine mixed with chicken broth to stew the vegetables.  Serve over a bed of white navy beans and brown rice for a hearty early spring repast or as a new side dish that compliments chicken or fish. 

We love that this can be made in one skillet for easy clean up.

Anginares Politi
Serves 4 as a side dish, 2 as a vegetarian entrée

1 package frozen artichokes
½ pound small potatoes (about 12) or cut 2-3 larger potatoes in chunks
5 carrots, thickly sliced
½ cup chicken broth
½ cup water
2 tablespoons white wine (or lemon juice)
1 tablespoon olive oil
1 tablespoon unsalted butter
salt and pepper
2 tablespoons fresh herbs including parsley, dill, tarragon

  1. Defrost artichoke hearts.  You can use a microwave on half power for this.  
  2. Place potatoes and carrots in a deep skillet.  Add chicken broth, water and wine or lemon juice.  
  3. Cover loosely and boil until vegetables are tender and most of the liquid is evaporated, about 8 minutes.  You may need to remove the cover during the last few minutes to ensure most of the liquid boils out.  
  4. Add olive oil, butter and artichokes to skillet and cook on medium heat until vegetables begin to brown.  Add salt and pepper to taste.  Serve at once garnished with fresh herbs. 
Lemons would be a nice garnish.