Artichokes "à la Polita" (like in Constantinople)

These lemony artichokes with dill have a very special character, unknown to French cuisine. This makes them precious and good to know because they are gentle and tasty at the same time. The rest of the vegetables couple well with artichokes in a balanced manner :) All this is very good for a Greek dish which is basically Turkish! Try it and you will be surprised!

In two words:

“Under the warm curtain of water lilies flowers, she has known nights of spring love”.

To Start...

difficulty easy
preparation- 25’ (for fresh vegetables) ou 5’ (for frozen vegetables)
cooking - 10’ (for preparing the vegetables) + 20’ (for cooking the dish) = 30’
serves - 2  


  • 10 small artichoke hearts or 4 medium size frozen
  • 4-5 handful or 80gr of peas (fresh or frozen)
  • 1 medium size onion
  • 1 medium size carrot or 2 small ones
  • 2 small potatoes
  • 1 lemon
  • 1 teaspoon of flour or corn flour
  • 1 tablespoon of dill
  • 4 teaspoons of olive oil
  • ½ teaspoon of fleur de sel or coarse salt
  • 15 turn mills of Kampot black pepper
  • 400ml of hot water


  • Peel and clean artichokes in order to get the hearts (see Tip)
  • Clean the peas
  • Peel and chisel the onion
  • Chop the carrot into medium size rounds
  • Heat-up a casserole
  • Add the onion and stir constantly to evaporate its humidity
  • Add the olive oil
  • Stir in the onion until it becomes a bit brown
  • Add carrots and stir
  • Add the peas and stir again
  • Add the potatoes and stir
  • Add the artichoke hearts and stir again gently
  • Add the dill and stir to spread it all over
  • Add the hot water, salt and pepper and stir again
  • Put the lid on and cook in low heat for 20’
  • At the end of cooking, get the juice out with a ladle and put it in a bowl
  • Add the lemon juice and the flour (or the corn flour) and emulsify everything with the whisk
  • Add the mix juice/lemon/flour into the casserole and cook without the lid on for about 1’-2’
  • Serve with a bit of feta and some bread

What’s the story behind this recipe?

This is a Greek traditional dish which is basically Turkish! It’s called aginares ala polita or αγκινάρες αλά πολίτα which means artichokes like in the City and when we speak of the City, with a capital C , we mean Constantinople.

My version is of course light in fat and I admit that for a longtime I used to use frozen vegetables because I do not know how to clean up artichokes! And the result was good :) 


  • If at the end of cooking you don’t have enough juice then add a bit of water and let it cook for a little bit, this will create a bit of juice that you can use to continue with the recipe.
  • If you want to learn how to clean artichokes, I suggest this youtube video

o-o C'est si bon ! o-o

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