Anginares Polita (Developed by Sotiris Kitrilakis)
Updated Oct. 12, 2023
- Total Time
- 50 minutes
- Prep Time
- 10 minutes
- Cook Time
- 40 minutes
- Rating
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Ingredients
- 6artichokes
- 4lemons cut in half
- ½cup finely chopped onions or scallions
- ½cup extra virgin oil, preferably Greek
- 10 to 12small white onions, peeled
- 4carrots, scraped and quartered lengthwise
- Salt and freshly ground pepper to taste
- ⅓bunch dill chopped (or approximately 1 teaspoon dried dill)
Nutritional analysis per serving (6 servings)
314 calories; 19 grams fat; 1 gram saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 5 grams polyunsaturated fat; 37 grams carbohydrates; 12 grams dietary fiber; 11 grams sugars; 7 grams protein; 899 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Peel and discard the tough outer layers of artichokes. Cut off top half and discard. Cut off all but ½ inch of stem. With a teaspoon, remove the spiny choke. Rub the artichokes all over with a lemon half or two.
- Step 2
Add the juice of one lemon to a bowl with enough cool water to cover all the artichokes. As the artichokes are prepared, add them to the bowl.
- Step 3
In a heavy saucepan, brown the chopped onions or scallions in olive oil over medium-low heat until tender. Add whole onions, carrots and water to cover vegetables. Add juice of two lemons, salt and pepper to taste. Bring liquid to a boil. Add artichokes and dill. Cover, lower heat and simmer about 25 minutes.
- Step 4
Remove pan from heat and let artichokes stand until they reach room temperature, about 40 minutes. To serve, arrange artichokes, carrots and onions on a dish and spoon cooking liquid over all.
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