Artichoke at the Polita

When I find fresh artichokes, I often make this simple vegetable dish. It doesn't have a complicated sauce or special techniques, just a few ingredients that go well together. It works as a light main dish or as a more substantial side with salty cheese. I usually prepare it when I have green onions from the market and sweet carrots.

Quick Info
Total time: 50 minutes
Servings: 4
Difficulty: easy

Ingredients
500 g fresh artichokes (cleaned)
1 medium onion
4 green onion stalks
3-4 potatoes (approx. 600 g), peeled
2 large carrots
1 bunch of fresh dill
juice of 1 lemon
salt, pepper
3-4 tablespoons olive oil
approx. 800 ml water (enough to cover the vegetables slightly above the level)

Preparation method
1. Clean the artichokes. Remove the tough leaves and cut them in half or quarters, depending on their size. Immediately place them in a bowl of cold water with lemon juice to prevent oxidation.
2. Finely chop the white onion and slice the green onions into thin rings.
3. Peel the potatoes and cut them into suitable-sized cubes. Slice the carrots into rounds.
4. In a large pot, heat the olive oil, then add the chopped onion and green onions. Sauté over low heat for 4-5 minutes until they soften slightly.
5. Add the potatoes and carrots. Stir and let them warm up together with the onion for 2-3 minutes.
6. Drain the artichokes and add them to the pot. Gently stir.
7. Pour in enough water to cover the vegetables by about a finger.
8. Sprinkle salt and pepper to taste. Add the finely chopped dill.
9. Partially cover and let it boil over medium heat for about 30-35 minutes, until all the vegetables are cooked but not mushy.
10. Finally, add the lemon juice, stir gently, and taste for salt and acidity.

Why I make this recipe often
It's quick when you have all the ingredients cleaned. It’s made in one pot and doesn't leave much to clean afterward. It remains tasty the next day and can be easily adapted based on what you have in the fridge. The vegetables are soft but not overcooked, and the broth has a fresh taste of lemon and dill.

Tips
- Clean the artichokes well and use only the tender part.
- If you can't find fresh artichokes, you can also use frozen artichokes, just make sure to let them thaw beforehand.
- Check the water in the pot from time to time, adding more if the vegetables absorb too much.
- Don't let the vegetables break apart; check them with a fork towards the end.
- Adjust the lemon juice to your liking – you can start with half, then add the rest if you feel it needs more.

Substitutions
- Potatoes can be replaced with parsnips for a slightly different flavor.
- If you don't have dill, parsley can work too, although the taste will be different.
- Instead of white onion, you can use more green onions.

Variations
- You can add a little diced celery root.
- For a heartier version, you can add some cooked chickpeas towards the end.
- It also works with a slice of lemon placed in the plate, not just the juice.

Serving ideas
- Serve with telemea, feta, or any salty cheese, cut into cubes.
- A slice of toasted bread on the side is sufficient.
- It can accompany any simple grilled meat dish.

Frequently asked questions
How long does it keep in the fridge?
It lasts 2-3 days in the fridge in a covered container.

Can I use canned artichokes?
Yes, but the texture and taste will be different. It's good to rinse them before use.

Can I freeze this dish?
I do not recommend it; cooked vegetables become too soft and change texture upon thawing.

How much lemon juice should I add if the artichokes are already a bit sour?
Start with half a lemon and add to taste at the end.

Nutritional values (per serving, estimated)
Calories: 180 kcal
Protein: 4 g
Carbohydrates: 32 g
Fat: 5 g
Fiber: 8 g
It is a rather light dish, rich in fiber, with low fat and no heavy additives.

Storage and reheating
Store in the fridge in a covered container and reheat over low heat or in the microwave. If the broth reduces during reheating, you can add 1-2 tablespoons of water or a little extra lemon juice. Freezing is not recommended.