Dish

Anginares a la Polita

Artichokes Polita style

Anginares a la Polita is made by simmering artichokes, onions, carrots, and potatoes in a broth made with lemon juice, olive oil, and herbs. The dish is typically served with crusty bread or rice. It is a healthy and nutritious dish that is high in fiber, vitamins, and minerals. The lemon juice in the sauce adds a tangy flavor that complements the earthy taste of the artichokes.

European cuisine› Mediterranean cuisine› Balkan cuisine› Greek cuisine

Stew

Origins and history

Anginares a la Polita is a traditional Greek dish that has been enjoyed for centuries. It is believed to have originated in the Peloponnese region of Greece, where artichokes are a popular ingredient. The dish was traditionally served during Lent, when meat was not allowed. Today, it is a popular dish that is enjoyed year-round.

Dietary considerations

Vegetarian, vegan, gluten-free

Variations

There are many variations of Anginares a la Polita, depending on the region and the cook. Some recipes call for the addition of fennel, dill, or parsley. Others use white wine or chicken broth instead of water. Some cooks add a dollop of Greek yogurt or sour cream to the sauce for a creamier texture.

Presentation and garnishing

Anginares a la Polita is typically served in a large bowl or platter, with the vegetables arranged in a circular pattern. The sauce is poured over the top, and the dish is garnished with fresh herbs and lemon wedges.

Tips & Tricks

To make the dish even more flavorful, try adding a pinch of cinnamon or nutmeg to the sauce. You can also add a handful of chopped Kalamata olives for a salty kick. When cooking the artichokes, be sure to remove the tough outer leaves and trim the stems.