Aginares Latheres Artichokes with Vegetables Vegan
Dive into the flavors of Greece with Aginares Latheres, a traditional vegan dish brimming with Mediterranean goodness. Tender artichoke hearts are simmered to perfection alongside vibrant vegetables like carrots, potatoes, and peas, all infused with the zesty brightness of lemon and the earthy aromas of fresh dill. This one-pot wonder showcases the simplicity and wholesomeness of Greek cuisine, combining olive oil's silky richness with a medley of textures in every bite. Perfectly suited for a plant-based lifestyle, this recipe is light, nutritious, and elegantly satisfying. Serve it warm or at room temperature with crusty bread for an authentic Mediterranean experience. Whether you’re seeking a meat-free main course or a delectable side, this vegan artichoke and vegetable stew is guaranteed to impress.
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Recipe Information
Ingredients
- 8 pieces Fresh artichokes
- 2 tablespoons Lemon juice
- 4 tablespoons Olive oil
- 1 large Yellow onion, finely chopped
- 3 medium Carrots, sliced into thin rounds
- 3 medium Potatoes, peeled and cubed
- 1 cup Frozen peas
- 2 tablespoons Fresh dill, chopped
- 3 cups Water
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
Instructions
Prepare the artichokes by removing the tough outer leaves and trimming the stems. Cut the pointed top off each artichoke and scoop out the fibrous choke. Rub the exposed areas with lemon juice to prevent browning and set the hearts aside in a bowl of water with a little additional lemon juice.
Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until softened and translucent, about 5 minutes.
Add the sliced carrots and cubed potatoes to the pot. Stir well and sauté for another 5 minutes.
Drain the artichoke hearts from the lemon water and add them to the pot. Stir gently to combine with the other vegetables.
Pour in 3 cups of water, ensuring the vegetables and artichokes are just covered. Add the salt and ground black pepper. Bring the mixture to a boil.
Reduce the heat to low, cover the pot, and simmer for 30 minutes, or until the artichokes and potatoes are tender.
Add the frozen peas and fresh dill to the pot. Stir gently and cook for an additional 10 minutes.
Taste and adjust the seasoning with more salt or pepper, if needed. Remove the pot from the heat and let the dish cool slightly.
Serve warm or at room temperature with crusty bread and a drizzle of fresh olive oil, if desired. Enjoy!
Nutrition Facts
Calories |
1711 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.2 g | 76% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3488 mg | 152% | |
| Total Carbohydrate | 268.0 g | 97% | |
| Dietary Fiber | 81.1 g | 290% | |
| Total Sugars | 31.9 g | ||
| Protein | 54.0 g | 108% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 719 mg | 55% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 7573 mg | 161% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
