Araka Pea Stew Food

ANGINARES ME ARAKA (ARTICHOKE AND PEA STEW)

Steps:

• Place the oil, onions and carrots in a large saucepan and cook until the onion is translucent.
• Add 1 1/2 cups of water and bring to the boil.
• Cook for 10 minutes.
• Add the artichokes, tomato paste, lemon juice and salt and pepper to taste.
• Cover and cook for 10 minutes more.
• Add the peas and dill, check seasoning.
• 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.
• This is best served warm, nearly room-temperature.
• Serve with feta and crusty bread to mop up the juices.

ARAKA (PEA STEW)

Steps:

• In a large, deep saucepan, heat olive oil over medium heat.
• Add onions and potatoes and cook until onions are translucent.
• Add dill. Mix well and cook for a minute.
• Add water. There should be enough to just cover the potatoes.
• Cover and cook for about 10 minutes.
• Add artichokes, tomato paste, red wine, salt and pepper.
• Cover and cook for another 10 minutes.
• Add peas. Add more salt and pepper, if necessary.
• Cover and cook for another 10 minutes or so, until potatoes and just soft. Do not overcook.
• Remember this is stew so there should be quite a bit of sauce but not too much. If there is too much liquid, cook uncovered for another 5 to 10 minutes or until liquid has evaporated.
• Remove from heat. Serve warm with some crumbled feta on top.

ARAKAS LATHEROS (GREEK PEAS WITH TOMATO AND DILL)

Steps:

• Heat olive oil in a saucepan over medium heat and cook onions until soft but not browned, about 5 minutes. Add peas, tomatoes, potato, dill, salt, and pepper. Add water if there is not enough liquid from the tomatoes.
• Stir thoroughly and bring to a boil. Lower heat and cook, partially covered, until peas and potato are soft, about 30 minutes. Ensure that any remaining water from the tomatoes has evaporated before serving.