Greek Potatoes and Artichokes
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.
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.