Anginares Me Araka (Artichoke and Pea Stew)

Total Time
40mins
Prep 10 mins
Cook 30 mins

We serve this as a main dish - Greek meals are often meatless.

Ingredients Nutrition

Directions

  1. Place the oil, onions and carrots in a large saucepan and cook until the onion is translucent.
  2. Add 1 1/2 cups of water and bring to the boil.
  3. Cook for 10 minutes.
  4. Add the artichokes, tomato paste, lemon juice and salt and pepper to taste.
  5. Cover and cook for 10 minutes more.
  6. Add the peas and dill, check seasoning.
  7. Cover and cook a further 10 minutes. The stew should have quite a bit of sauce, but not be swimming in it. If there's too much liquid, uncover pan, turn up heat slightly and boil to evaporate liquid, about 5 minutes.
  8. This is best served warm, nearly room-temperature.
  9. Serve with feta and crusty bread to mop up the juices.
Most Helpful

5 5

This is a delicious and tasty mixed vegetables plate. I belive a lot of children would convert to vegetables fan with it! I added one leek because I had one that had to be used.
We liked a lot the taste and I wouldn't renounce to the dill. This make the dish really "Greek"!
Thanks a lot for this dish, I hope more people will try these vegetables in this way.
Easy and yummy!

3 5

This was really differnt. It was really filling.I don't know if I liked the dill or not. I might use only half the amount next time. I did only use 2 tblspns of olive oil and used chicken broth instead of water. I used a 1 lb bag of frozen peas and carrots and added 2 extra tblspns of tomato paste.

5 5

I loved this and served it as a vegetarian meal with a rice medley - I did use corn as I had no peas and it was all great -made for freezer tag and I assure you it does freeze very well - all the ingredients are perfect frozen - this is a great dish for artichoke lovers like me so thanks evelyn/athens