Artichokes in Oil

Ingredients

•     salt
•     8 artichokes
•     1 tablespoon flour
•     1/2 cup of thinly chopped parsley
•     250gr (.5 lb) small onions
•     1 cup olive oil
•     250gr (.5 lb) chopped onions
•     pepper
•     2 lemons (squized)
•     3 sliced carrots

Directions

Cut the stems of the artichokes (about 5cm [2inches] from the bud). Remove the outside layer of leaves and cut the top off (about 2cm [1inch]). Also remove the heart (choke).

Peel the base of the artichokes and rub them in lemon.
Place the chpped and small onions in a flat pan and spread them out evenly. Add the carrots and then arange the artichokes in the pan, side by side.

Add oil, salt and pepper. Dilute the lemon juice with a cup of water pour in the pan. Sprinkle the chpped parsley over the artichokes.

Cover the pan with a piece of foil after making a hole in it (preferably around the center) and bake in moderate heat.

Served hot or cold.

Source: Greekrecipes.gr

Artichoke moussaka - (Mousakas me agginares)

NOTES

Greek : Μουσακάς με αγγινάρες
Serves / Yields : 6 persons
Season:Winter,Spring

INGREDIENTS

• 15 artichokes
• 1 bunch spring onions, finely chopped
• 1 bunch dill, finely chopped
• 1/2 kg minced meat (pork or beef)
• 2 spoons butter
• 1 tomato, not to ripe
• 3 lemons
• Some oil
  For the cream
  
• 1 lt warm milk
• 8 spoons flour
• 2 eggs
• 4-5 spoons butter
• Piquant kefalotyri chese, grated
• Some grated hard tack

METHOD

Clean the artichokes. Slice the stem of the artichokes and remove the outer leaves, which are hard in texture. Rub each artichoke with the lemon and put all of them in a saucepan full of salted water. Boil them and when they are ready remove from heat and drain.

Prepare the minced meat. Heat the oil in a saucepan, roast the onions, add the butter and the minced meat. Stir well. Add some water and the tomato and simmer until all water is absorbed. When ready remove from heat and add half of the dill.

Cut the artichokes in pieces and spread them in a baking pan along with the minced meat. Then, prepare the cream as the following instructions indicate: Heat the butter in a saucepan and add the flour. Add gradually the warm milk and stir until the cream thickens. This is the procedure for making the bechamel sauce, which is used as topping in moussaka and pasticio. Do not let the cream boil. Remove from heat. Beat the eggs well and add them with half of the cheese and the rest of the dill

Spread the cream on top of the artichokes and the minced meat. Pour over the rest of the cheese and the hard tack and add also some pieces of fresh butter. Bake the moussaka in 200 C until it takes a brown color.


Source: Greek-recipe.com

Greek Artichokes With Fresh Peas (Anginares me Bizelia)

 

 

Another recipe with artichokes - I love artichokes! For those of you who also like them, you can check out the other two recipes I have posted so far - Artichoke Pie and Artichokes a la Polita. This is again a nutritious dish, easily prepared.

Ingredients
6 medium size young artichokes
½ kg fresh peas
3 new potatoes quartered
3 spring onions finely chopped
2 fresh garlic cloves chopped
1 tablespoon fresh mint chopped
2 tablespoons fennel chopped
3 lemons
120 ml olive oil
Lemon juice
300 ml water
Salt and pepper

Preparation

Discard the outer leaves of the artichokes and then rub them with 2 lemons.

Place the artichokes in a bowl with juice from 1 lemon.

Put the oil in a pan, add the onion and the spring onions and stir for 1 minute.

Add the garlic and continue stirring.

Add the remaining ingredients and stir so that they are all covered in the oil.

Add the water.

Simmer until the potatoes are cooked and all the liquid has been absorbed and the food remains with just the oil.

 

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Fresh Broad Beans with Artichokes

 

 

 

We used the first broad beans from our garden to make this dish and there's nothing better than eating fresh vegetables picked from your own garden! This dish is ideally served with Greek strained yoghurt (see photo).

Ingredients
1kg fresh, tender broad beans in their pods
6 young, tender artichokes
4 medium potatoes cut into cubes
2 lemons cut in half
1 bunch chopped fennel
6 large leaves of fresh mint chopped
1 bunch spring onions with the leaves removed
1 clove fresh garlic
1 cup extra virgin olive oil
Salt and pepper to taste
Preparation

Cut off the ends of the bean pods.

Place the beans in their pods in a large pan of boiling water and allow them to boil for 2 minutes.

Discard the outer leaves of the artichokes and rub the artichokes with the lemons.

Place the artichokes along with the used lemons in a bowl of cold water.

Place the beans and the artichokes along with the other ingredients in a covered, ceramic oven dish and add a cup of water.

Stir them well and bake them with the lid on in a pre-heated moderate oven for 1 hour.

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Artichokes a la Polita

This is a nice light and healthy meal, which is fairly quick and simple to prepare. It's called "a la Polita" as it came originally from the Greeks living in the"Poli" as they called - and still do call - Constantinoupolis.

Ingredients

6 artichokes
6 medium-sized potatoes cut into round slices
2 medium-sized carrots sliced
1 medium-sized onion
Small bunch of anise finely chopped
1 lemon
Olive oil
1 teaspoon all-purpose flour
Salt and pepper to taste

Preparation

Discard the outer leaves of the artichokes and rub the remaining hearts with the lemon.

Leave them in a bowl of cold water along with the used lemon while you prepare the other vegetables.

Heat the oil in a shallow pan and when it is moderately hot, add the onion, the artichokes cut in half, the potatoes and carrots.

Stir them well and add just enough water to cover them, along with the anise and the seasoning.

Continue cooking until the vegetables are tender and the remaining juice is no more than a glassful.

Dilute the flour in cold water (2-3 teaspoonfuls) and add it to the vegetables.

Allow it to boil just for 2-3 seconds and then remove from the heat.

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