Peas and Artichokes La Polita
Experience the vibrant flavors of Greek cuisine with Peas and Artichokes La Polita, a comforting and nutritious dish that celebrates fresh vegetables and Mediterranean simplicity. Tender artichokes, sweet peas, and hearty potatoes simmer together with carrots in a fragrant base of olive oil, garlic, and onion, enriched by a splash of lemon juice and a hint of dill. Tomato paste adds depth, while a touch of sugar balances the tangy notes, creating a harmonious blend of flavors that’s as satisfying as it is wholesome. Perfect as a vegetarian main course or a delightful side dish, this recipe pairs beautifully with crusty bread or grilled proteins. Quick to prepare and packed with wholesome ingredients, it’s a must-try for fans of Greek comfort food!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 Fresh artichokes
- 500 g Fresh or frozen peas
- 2 Carrots
- 2 Potatoes
- 1 Yellow onion
- 2 Garlic cloves
- 60 ml Olive oil
- 30 g Dill (fresh, chopped)
- 60 ml Lemon juice
- 2 tbsp Tomato paste
- 1 tsp Sugar
- 500 ml Water or vegetable stock
- to taste Salt
- to taste Black pepper
Instructions
Start by trimming the artichokes: remove the tough outer leaves and trim the stems. Cut off the tips of the leaves and scoop out the hairy choke if present. Place the trimmed artichokes in a bowl of water with half the lemon juice to prevent discoloration.
Finely dice the onion and garlic, peel and slice the carrots into rounds, and cut the potatoes into bite-sized chunks. If using fresh peas, shell them.
Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the onion and garlic, and sauté until softened and translucent, about 3-4 minutes.
Add the carrots and potatoes to the pot, and cook for another 5 minutes, stirring occasionally.
Stir in the tomato paste and sugar, then add the water or vegetable stock. Bring to a simmer.
Drain the artichokes and add them to the pot, along with the peas. Season with salt and black pepper.
Cover the pot and reduce the heat to low. Simmer gently for 25-30 minutes, or until the vegetables are tender, stirring occasionally to ensure nothing sticks to the bottom of the pot.
Once the vegetables are cooked, stir in the remaining lemon juice and the chopped dill. Taste and adjust seasoning if necessary.
Serve warm with crusty bread or as a side dish to complement grilled meats or fish. Enjoy this hearty and flavorful taste of Greek tradition!
Nutrition Facts
Calories |
1818 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.9 g | 79% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5113 mg | 222% | |
| Total Carbohydrate | 274.4 g | 100% | |
| Dietary Fiber | 88.5 g | 316% | |
| Total Sugars | 63.0 g | ||
| Protein | 66.8 g | 134% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 708 mg | 54% | |
| Iron | 24.1 mg | 134% | |
| Potassium | 7682 mg | 163% | |
*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.
