Greek Potatoes with Artichokes

Hello foodie friends,

This Greek potatoes with artichokes recipe is a vegetarian dish packed with rich flavor.  And it’s one of those meals that have fed families for generations. In Greece, we call it Agkinares me patates.

Artichokes have a long history in Greek cooking.  Actually, some of the best artichokes come from the islands of Tinos and Crete. And from Argolida and Messinia, which are situated in the Peloponnese region. If you’ve ever visited Greece in spring, you’ll see them everywhere. Piled high at the farmers’ markets and sold from small village trucks. Their peak season is March through May.

Even though artichokes are delicious and worth every bite, let’s be honest, fresh artichokes take forever to prep. Peeling off those tough outer leaves feels like a mini workout, right!!??  That’s exactly why so many Greek home cooks keep a mix of fresh and frozen artichokes on hand. I do that both fresh and frozen!! It’s the only way to roll friends. hahahah The flavor is still wonderful, and you skip the part where you’re standing over the sink peeling leaf after leaf like you’re in an Olympic event or something.  This dish brings together everything I love about Greek home cooking: simple ingredients, bright flavors, and that unmistakable Mediterranean warmth. The potatoes soak up the olive oil and lemon, and the artichokes soften into silky layers.  The dill ties everything together with its fresh, herbal aroma.

Simply serve it warm as a main dish with crusty bread, or enjoy it at room temperature as part of a mezze spread. It’s naturally vegan, naturally Mediterranean, and naturally delicious. And like many Greek stews, it tastes even better the next day as the flavors deepen.  Whether you grew up with Greek food or you’re discovering it for the first time, this dish brings a little bit of Greece to your table, from the islands, the villages, the spring markets, and the timeless way Greeks cook with what the land gives them.

This is an updated post from a few years ago. :). Here’s a vegetarian recipe you might also enjoy  https://foodzesty.com/vegetarian-green-beans-and-potatoe-recipe/

Have a great morning/afternoon/evening!!

Greek Potatoes and Artichokes

foodzesty

A classic Greek spring and summer dish made with tender artichokes, potatoes, lemon, and dill. Many of the best artichoke‑growing regions in Greece are the island of Tinos and Crete. And the Peloponnese region of Argolida and Messinia.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Course Main Course

Cuisine Greek, Mediterranean

Servings 4 servings

Ingredients

  

• 8 artichokes frozen, or fresh (defrost frozen artichokes) (fresh artichokes should be peeled)
• 2 garlic cloves minced
• 2 onions finely chopped
• 10 cherry tomatoes whole
• 8 potatoes Slice the potatoes in halves
• ¾ cup olive oil
• fresh dill A handful of finely chopped fresh dill
• salt optional
• pepper
• lemon juice optional

Instructions

 

• Preheat oven to 180℃. Pour half of the ¾ cup olive oil into the baking pan and add the 8 artichokes.
• Mince the 2 garlic cloves, and add the 2 onions finely chopped. Add to the baking pan with artichokes.
• Toss in the sliced 8 potatoes.
• Add in the 10 cherry tomatoes season with salt and pepper. Pour in the lemon juice and gently toss. Pour in the remaining olive oil.
• Cook for about 30 minutes or until the artichokes have a brownish crusty topping and the potatoes are tender. Garnish with fresh dill or herbs of your choice. Serve hot.

Keyword artichoke recipe, Greek artichoke stew, Lemon dill potatoes, vegetarian dish

KALI SAS OREXI!! 🙂