Aginares Latheres Artichokes With Vegetables Vegan Food

AGINARES LATHERES: ARTICHOKES WITH VEGETABLES (VEGAN)

Aginares Latheres: Artichokes With Vegetables (Vegan) image

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

Provided by Dreamer in Ontario

Categories Potato

Time 2h

Yield 5-6 serving(s)

Number Of Ingredients 12

Ingredients

12 artichokes, fresh
2 -3 carrots, cut in thick slices
3 -4 potatoes, cut in chunks
2 -3 green onions, coarsely chopped (or 1 onion, finely chopped)
3/4 cup olive oil
2 -3 tablespoons fresh dill, finely chopped
1 stalk celery, finely sliced
3 lemons, juice of
1 tablespoon flour
2 teaspoons sea salt
1/2 teaspoon pepper
1 -1 1/2 cup water

Steps:

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.

AGINARES AVGOLEMONO (ARTICHOKE BOTTOMS IN AVGOLEMONO)

Aginares Avgolemono (Artichoke Bottoms in Avgolemono) image

This recipe was printed in the local newspaper and was given to me by a friend. I haven't tried it yet, but it sounds good!

Provided by Michelle Berteig

Categories Vegetable

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

8 artichokes
2/3 cup lemon juice
2 tablespoons lemon juice
1/2 cup olive oil
3/4 cup chopped onion
1 1/2 cups chopped green onions (about 2 bunches)
3 medium potatoes, peeled and quartered lengthwise
6 medium carrots, peeled and cut crosswise into 1-inch pieces
1/3 cup chopped fresh dill
2 teaspoons salt
4 large eggs
1 teaspoon cornstarch, dissolved in 1 tablespoon cold water

Steps:

Remove the leaves from the artichokes and scoop out the chokes, leaving the bottoms. Discard the leaves. Cut the bottoms in half. Put them in cold water with 2 tablespoons of lemon juice added. When ready to use, drain and pat dry.
Pour the olive oil into a 6-quart saucepan. Saute the onions until soft. Add the potatoes and carrots and cook for about 5 minutes.
Add the artichoke bottoms, 4 1/2 cups of hot water, the dill and salt. Cover and bring to a boil over medium heat. Simmer until the potatoes, carrots and artichoke bottoms are fork-tender, about 12 to 15 minutes. Do not stir, but occasionally lift and move the pan back and forth (gentle shaking) to move the mixture around and keep it from sticking to the bottom of the pan, but be careful not to break up the vegetables. Reduce the heat to a low simmer while preparing the avgolemono sauce.
To make the avgolemono sauce, beat the eggs well in a small bowl, then slowly add 2/3 cup of lemon juice. Add the dissolved cornstarch and then slowly add about a cup of broth from the cooked vegetables, stirring all the while.
Pour the sauce over the vegetables and cook on low for about 3 minutes. Remove from the heat and allow to stand 10 minutes before serving.

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