Artichokes a la polita – Agkinares a la polita

We consider this artichoke dish a spring treat treat. Even though it’s easy to cook with frozen artichokes throughout the year, nothing beats artichokes in late spring.

The a la polita in this recipe means cooked the Istanbul/Constantinople way – a city that until a few decades ago had a sizeable Greek community and holds a central place in Greek identity.

You can dress this dish with just lemon or go for a whole avgolemono dressing. We prefer the lighter lemon dressing described below.

Cleaning and preparing artichokes seems hard an complicated but once you’ve tried it one time you find it’s not that big a deal. Here is a 1′ video on how to do it!

But if you don’t feel like it just buy some frozen artichoke hearts, they are delicious and much easier to handle throughout the year. We always have some in our freezer.

Agkinares a la polita belong to the extensive and much loved ladera group and are, as a result, delicious even a day or two after your cook them.

This is a delicious meal that looks very fancy and would suit any sort of gathering, from informal family meals to more formal dinners. Picky young eaters can eat the much-loved potatoes and carrots and hand over their artichokes to the adults. Ours often do!

Artichokes a la polita – Agkinares a la polita

0 from 0 votes
Course: MainCuisine: GreekDifficulty: Medium


Prep time


Cooking time


Total time





A delicious spring dish that’s right for any and every occasion


  • 10 artichoke hearts, fresh or frozen

  • 3 carrots, sliced

  • 3 large potatoes, peeled and quartered

  • 3 scallions, chopped

  • 1 onion, chopped

  • 1/2 cup olive oil

  • 3 tbsp dill, chopped

  • 2-3 lemons

  • salt, pepper


  • If you are using fresh artichokes prepare them. Refer to the video mentioned above for a quick guide. Drop your prepared or frozen artichokes in a bowl of water mixed with juice of half a lemon and leave them there while you are preparing your vegetables
  • Heat the olive oil in a large cooking pan
  • Add the onions and soften for a couple of minutes
  • Add the carrots, scallions and dill and give them a swirl
  • Add some salt, pepper, a cup of water and the juice of a lemon and let simmer for ten minutes
  • Add the potatoes and then on top of them the artichokes
  • Pour enough water in the pan to just about cover the ingredients
  • Bring the mix to a boil and then lower the heat and let it simmer for 40-50 minutes with the lid just about letting some of the steam escape
  • When almost all the water has evaporated and you are left with a syroppy sauce at the bottom your dish is ready
  • Let cool for at least 10 minutes and serve with some white wine
  • Add lemon to taste!