- Sauté the onion in olive oil until slightly softened, then add the diced potatoes, carrots, and peas, continuing to cook for 5 minutes.
- Deglaze with white wine and let it cook for 30 seconds to evaporate the alcohol.
- Add the water and simmer, stirring occasionally, for about 30 minutes.
- Add the dill and continue cooking for another 30 minutes, seasoning with salt and pepper during the last 15 minutes.
- Five minutes before removing the pot from heat, add the Almito drained artichokes and stir gently.
- Meanwhile, prepare the “avgolemono” sauce by whisking the egg yolks, lemon juice, yogurt, and corn flour in a bowl until creamy.
- Slowly add some hot broth from the pot while whisking to temper the mixture.
- Return it to the pot, stirring continuously until it thickens slightly, then remove from the heat and serve warm.
Artichokes à la polita
Time
65'
Servings
5-6
Type
Vegetarian, Main, Mid
Artichokes à la polita with lemony avgolemono sauce. A delicate, aromatic, and traditional recipe with Almito artichokes.
Ingredients you will need
- 240g peas
- 440g potatoes, diced (2–3 pcs)
- 300g carrots, sliced (2–3 pcs)
- 180g onion, finely chopped (1 pc)
- 70g fresh onion, finely chopped (1 pc)
- 50g fresh or frozen dill, chopped
- 40ml lemon juice
- 340g Almito Artichokes, quarters (2 packs)
- 50ml extra virgin olive oil
- 2500ml water
- 100ml white wine (½ glass)
- 10g corn flour (1 tbsp)
- 100g Greek strained yogurt
- 2 egg yolks
- 1 pinch salt
- 1 pinch pepper
