Artichokes a la Polita (Anginares a la Polita)
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Artichokes a la Polita (Anginares a la Polita)

Everyday

A bright Greek dish of artichokes, carrots, potatoes, dill, lemon, and generous olive oil with roots in the cooking of Constantinople.

Prep: 20 mins
Cook: 40-45 mins
Serves: 2-4

1Ingredients

  • 1 red onion, chopped
  • 6 fresh green onions, chopped
  • 2-3 carrots, peeled and sliced
  • 1 potato, peeled and cut into cubes
  • 8-10 artichoke hearts
  • Zest and juice of 1 lemon
  • Fresh dill
  • 1 tablespoon flour
  • EVGE extra virgin olive oil, about 1/2 cup or enough to generously coat the pan
  • Salt
  • Water, as needed

2Instructions

Artichokes a la Polita is a classic dish from Constantinople, brought to Greece by the Greeks of Asia Minor.

“A la Polita” means from the City, and for Greeks there is only one City: Constantinople.

This dish reflects the rich culinary tradition of Anatolian Greeks, whose cooking was shaped by centuries of cultural exchange during the Byzantine and Ottoman periods.

It is a bright, fragrant dish built from artichokes, carrots, potatoes, dill, lemon, and generous olive oil. Like many dishes from this tradition, it is both simple and deeply flavorful.

Ingredients

Everything here is straightforward. What matters is letting the vegetables soften gently and keeping the sauce light and silky rather than heavy.

Instructions

Build the Flavor Base

  1. Generously coat the bottom of a pot with extra virgin olive oil.
  2. Add the onion, salt, and sauté until soft, about 5 minutes.

Add Carrots and Green Onions

  1. Add the carrots and green onions.
  2. Salt lightly, stir, and cover.
  3. Let them gently braise for about 10 minutes, adding a little water if needed.

Add Potatoes and Lemon Zest

  1. Add the potatoes, lemon zest, and another pinch of salt.
  2. Cover and cook for about 15 minutes, adding a little water if needed.

Add Artichokes

  1. Add the artichoke hearts, lemon juice, and dill.
  2. Salt and stir gently.

Finish the Sauce

  1. Sprinkle in the flour and stir to combine.
  2. Cover and cook for another 10 minutes, until the vegetables are tender and the sauce is lightly thickened.

Finish Like a Greek

  1. Taste and adjust the salt.
  2. Serve warm, at room temperature, or even slightly chilled.
  3. Drizzle with extra virgin olive oil before serving.

Tips

Artichokes: What to Use

You can use:

  • frozen artichoke hearts
  • jarred artichokes, drained and rinsed, but not marinated

Fresh artichokes are wonderful, but they require significant preparation. Carol notes that in everyday Greek home cooking, many people prefer frozen or jarred for this dish because both are practical, consistent, and work beautifully.

The Role of Lemon

Lemon is essential. It gives the dish its bright, fresh character.

The Olive Oil

This is a true ladera dish, so do not be shy with the olive oil.

Texture

The sauce should be light and silky, not heavy.

Serving

Serve with:

It makes a complete and satisfying meal.

Why This Dish Matters

Artichokes a la Polita represents the influence of Anatolian Greek cooking, which brought:

  • aromatic herbs
  • a balanced use of lemon
  • vegetable-forward dishes

into the Greek kitchen.

It is a perfect example of the Mediterranean diet:

  • vegetables as the base
  • olive oil for flavor and nutrition
  • simple technique

3Tips & Notes

A Note on Olive Oil

For authentic results, use a high-quality extra virgin olive oil — and don't be shy with it. Greeks pour, not drizzle.

Shop EVGE Olive Oil

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