There’s something magical about artichokes, no doubt. Visit any food market in Greece this time of the year and you’ll notice them straight away. Quite intriguing, don’t you think? Their exterior might be armour-like but their sweet, delightful hearts are irresistible. Excellent any way you approach them: steamed, grilled, roasted, sautéed; you might recall us writing love letters to them, too. This recipe is all you need to celebrate their peak season.
Ingredients for 4 persons
•12 fresh, prepared artichoke hearts (preserved in water with the juice of 2-3 lemons) or jarred/frozen
•2 spring onions
•80 g red onions or shallots
•Salt and pepper
•Vegetable broth (optional)
Initially, chop onions and spring onions. In addition, chop carrots and potatoes in dices. In a wide pot heat the olive oil over medium heat olive oil and sauté the onions for a few minutes until soften. Alternatively, if you’re using shallots, sauté them whole in a small pan and add them in the pot towards the end.
Continue with carrots and potatoes until softened. Add vegetable broth or water. Afterwards, put in the artichoke hearts to the mix, some more broth or water. Add salt, pepper and lemon juice, cover and let simmer for 30-35 mins. Towards the end, add the peas and the shallots and boil for 10 minutes approximately. Shake the pan to distribute, instead of stirring. Check the seasonings and let sit for 10 minutes before serving.
This dish can be served hot or cold. As all “ladera” dishes, they are a match in heaven with feta!