Artichokes Ala Polita II

A Lenten favourite as artichokes are in season during this period. The “ala Polita” refers to the dish’s origins…Constantinople.

I’ve originally posted my Mom’s version which contains a bit of tomato in it but both are similar. This version is more traditional, having the natural lemon sauce.

Fresh artichokes are preferential but this dish works wonderfully as well with frozen artichoke hearts.  Another neat thing with this dish is that I add the potatoes into the pot early in the cooking process and the benefit is the natural starches will thicken the sauce. No need for flour or corn starch as a thickener!

Artichokes Ala Polita II

(serves 4)

1/2 cup extra-virgin olive oil

2 medium onions, diced

6 scallions, thinly sliced

4 medium yellow fleshed potatoes, peeled and quartered

2 carrots, peeled, halved lengthwise and cut into pieces

12 artichokes (fresh or frozen)

juice of 1 lemon

2 tsp. sea salt

fresh ground pepper to taste

1 1/2 cups fresh or frozen green peas

1 cup fresh finely chopped fresh dill (divided)

1. Into a large pot, add your olive oil and bring up to medium heat. Add your onions, scallions, carrots, pinch of salt and cover. Simmer for 5 minutes.
2. Add your artichokes, potatoes, lemon juice and enough water to just cover. Season with salt and pepper, cover. Simmer for 30 minutes. Check that artichokes and potatoes are fork-tender. If not, cover and simmer another 10 minutes.
3. Add the peas, half the chopped dill an hot water if needed. Cover and simmer another 10 minutes.
4. Uncover, add the remaining dill, salt and pepper if needed and serve.