Aginares Latheres: Artichokes With Vegetables (Vegan)
Artichokes with vegetables in a lemon-dill sauce Aginares Latheres pronounsed ahg-kee-NAH-rehs lah-theh-RES. Artichokes are very popular in Greece. This recipe combines them with dill and lemon. If you can't get fresh artichokes you can substitute frozen artichoke hearts but make sure there are no additives such as salt in them. Defrost before using. Recipe is from about.com
Total time
120 min
Servings
1
Calories
558.9
Category
Potato
Aginares Latheres is a quintessential Greek vegan stew that celebrates the earthy sweetness of fresh artichoke hearts simmered in a fragrant, lemon-dill olive oil broth. This slow-cooked, rustic vegetable dish is perfect for home cooks looking to master Mediterranean plant-based cuisine with wholesome, seasonal produce.
Ingredients
Makes 1 serving
- 12 artichokes
- 2 -3 carrots
- 3 -4 potatoes
- 2 -3 green onions
- 3/4 olive oil
- 2 -3 fresh dill
- 1 celery
- 3 lemons
- 1 flour
- 2 sea salt
- 1/2 pepper
- 1 - 1 1/2 water
Method
Clean the artichokes by removing the coarse outer leaves and stem, cutting off the top (down to just above the choke) and scooping out the choke with a spoon.
Trim off remaining leaves around the sides to leave just the pale colored heart.
Rub the artichoke hearts with lemon as soon as each is cleaned and place immediately in a bowl of cold water with half the lemon juice (to prevent them from turning black) and set aside until ready to use.
In a large pot, lightly sauté the onions in the oil until they soften.
Add carrots and potatoes and continue to sauté for a few minutes more. Add the artichoke hearts, dill, celery, salt, and pepper, and stir.
Mix the remaining lemon juice with 1/2 cup of water and flour until smooth, and pour into the pot, stirring until well mixed inches
Add the remaining water to cover the vegetables, and bring to a boil.
Cover, reduce heat, and cook over low heat for about one hour until potatoes and carrots are done.
Serve hot, warm, or at room temperature, with additional lemon on the side.
Cook's notes
- Always work with a bowl of water acidified by lemon juice beside you; artichoke oxidation is rapid, and immediate submersion is essential for maintaining their bright, pale color.
- When scooping out the 'choke' (the fuzzy center), use a stainless steel grapefruit spoon to cleanly remove the fibrous filaments without damaging the delicate base of the heart.
- The flour-lemon slurry is critical; it acts as an 'avgolemono' style thickener, transforming the olive oil and water into a velvety, glossy sauce that clings to the potatoes.
- Cut your potatoes and carrots into uniform, bite-sized chunks so they tenderize at the same rate as the artichoke hearts, ensuring no component turns to mush.
Easy swaps
- Instead of green onions, use leeksLeeks provide a deeper, more sophisticated onion flavor that complements the earthiness of the artichokes.
- Instead of fresh dill, use fresh fennel frondsIf you find dill too sharp, fennel fronds add a subtle anise-like sweetness that is very traditional in Greek vegetable stews.
- Instead of flour, use cornstarchUse a cornstarch slurry instead of flour for a completely gluten-free sauce that retains the same glossy finish.
- Instead of water, use vegetable brothReplacing water with a high-quality vegetable broth will add extra layers of savory depth to the cooking liquid.
Frequently asked
How do I know if the artichokes are cleaned properly?
The heart should be pale, tender, and completely free of any sharp, dark leaves or the hairy 'choke' in the center.
Can I eat the stems of the artichokes?
Yes, if they are fresh, you can peel the tough outer skin of the stem with a vegetable peeler and slice the tender inner core into the pot.
Why did my sauce turn out cloudy?
Ensure you whisk the flour into the water and lemon juice until perfectly smooth before adding it to the pot to prevent clumping.
Is this dish meant to be served hot or cold?
Aginares Latheres is traditionally served warm or at room temperature, which allows the olive oil and lemon flavors to shine.
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