Dinner
Artichokes Constantinople for the Table
Artichokes Constantinople, also known as Artichokes a la Polita, is a long-used Greek recipe that’s simple to make and completely
- 4 servings
- Prep 15 minutes
- Cook 1 hour
- Total 1 hour
Artichokes Constantinople, also known as Artichokes a la Polita, is a old-style Greek recipe that’s simple to make and completely packed with flavor! It’s also fully vegan and only overall so savory.
I’m back today with another FLAVOR-PACKED artichokes recipe in partnership with my long time sponsor, Ocean Mist Farms! This is a relatively new-to-me recipe that I have been so pleased to discover. It’s packed with so much flavor with the artichokes, dill, and lemon, and has so many vegetables in it. It’s healthy, and vegan, and easily one of my regular ways to cook artichokes.
This dish originated from Constantinople and the name of the dish actually means “artichokes city style”. I’ve seen it prepared a few different ways and this dish is surely my own take on the dish. If you recall, I also have a Roman Artichokes recipes which is prepared similar to this but honestly tastes completely different. You truly only need to try them both!
My recipe from this Artichokes Constantinople is different in a couple of ways:
- It’s brothy- you’ll often see this dish served with little or even no broth. A REGULAR HERE the flavor of the broth though; it’s one of my regular parts of the dish. So I always served it as part of the meal.
- I keep more of the artichoke- most often you’ll see this method made with ONLY artichoke hearts. But, I feel so bad throwing out the leaves. So, I leave some of them on that can still be enjoyed with the dish. Once the artichokes are cooked, the leaves almost actually fall off so you can easily get to the heart. From here, the leaves can either be discarded OR you can use your hands to eat the meaty part and then put the rest to the side. It’s up to you:)
As desired, you could cut the artichokes down to the heart before cooking if you don’t want to deal with the leaves at all. It’s up to you.
I have a video down below that shows you how to clean and prep the artichokes if you need a little help. It can be daunting at first but I promise it’s unfussy once you get the hang of it!
My recipe also calls for simply 4 artichokes BUT, assuming they all fit in your pot, you could add in a couple more if desired. I noticed a few recipes that use 6 artichokes instead of the 4 that I use. So, it’s truly up to you!
I’m truly excited for you to give this one a try! It’s filling and comforting and only overall SO savory. The dill and lemon truly shape the flavors and it all comes together so nicely.
Thanks again for supporting the brands that make possible! You can OPEN THIS to learn more about Ocean Mist Farms, the products that they carry, and where you can buy them in your area.
The recipe
Artichokes Constantinople for the Table
This Artichokes Constantinople is simple to make and a truly savory way to enjoy fresh artichokes!
- 4 servings
- Prep 15 minutes
- Cook 1 hour
- Total 1 hour
Ingredients
- 4 fresh Ocean Mist Farms artichokes*
- 1 lemon (cut in half)
- 1 small onion (finely diced)
- 3 cloves of garlic (finely minced)
- 3 large carrots (thinly sliced)
- 4 green onion (thinly sliced)
- 8 baby potatoes (cut into bite sized pieces)
- 4 cups of veggie broth or stock
- Salt and pepper to taste
- 1 teaspoon of cornstarch
- 1 cup of frozen peas
- ½ cup of dill (finely chopped)
- ½ cup of parsley (finely chopped)
- 1 lemon (juiced)
Method
- 1
Prep the artichokes: start by peeling the stems and cut off the tip that’s been dried out. The stem has a lot of satisfying flavor in it so only cut off as much as you need to. Cut off the top ½ of the artichoke and discard. Peel off about half of the outer leaves (some recipes will have you remove only about all of the leaves to get to the artichoke heart but I like to leave some of the leaves- they’ll fall off easily when cooked and can be enjoyed!). Brush the entire artichoke with the lemon to help prevent browning. Finally, use a spoon to remove the fuzzy choke in the center of the artichoke. See my video for reference on prepping the artichoke.
- 2
In a large pot, heat the olive over medium heat and add in the onion. Saute until translucent, about 6 minutes. Add in the garlic and saute for 2 additional minutes. Mix in the carrots and green onions and saute for 3 more minutes. Finally, mix in the baby potatoes.
- 3
Add the artichokes to the pot along with the broth, salt and pepper. Bring to a gentle simmer, cover the pot, and cook for 45 minutes or until the stems of the artichokes are easily pierced with a fork.
- 4
Scoop out about ½ cup of the broth and whisk it together with the cornstarch. Add back to the pot and stir to combine.
- 5
Mix in the peas, dill and parsley as well as the lemon juice and cook over low for 2 additional minutes.
- 6
Serve immediately with fresh herbs and ENJOY! Any remaining leaves will fall off of the artichoke and I like to pick those up with my fingers and eat the flesh off before discarding the rest. Alternatively, you can discard those before serving.
Cook notes
My recipe also calls for only 4 artichokes BUT, assuming they all fit in your pot, you could add in a couple more if desired. I noticed a few recipes that use 6 artichokes instead of the 4 that I use. So, it’s genuinely up to you!
