📝 About This Recipe
A cornerstone of the Greek 'Lathera' tradition, Aginares Alita is a vibrant, olive oil-based stew that celebrates the arrival of spring. Tender artichoke hearts are braised alongside sweet carrots and buttery potatoes in a silky, lemon-scented sauce flecked with fresh dill. This vegan-friendly masterpiece transforms humble garden vegetables into a luxurious, melt-in-your-mouth experience that captures the essence of the Mediterranean diet.
🥗 Ingredients
The Vegetables
- 8-10 pieces Artichoke hearts (Fresh or high-quality frozen; if fresh, rubbed with lemon to prevent browning)
- 3 medium Potatoes (Waxy variety like Yukon Gold, peeled and cut into 2-inch chunks)
- 3 large Carrots (Peeled and cut into 1-inch thick rounds)
- 1 large Yellow Onion (Finely diced)
- 4 pieces Spring Onions (White and light green parts, sliced)
- 2 cloves Garlic (Minced)
The Braising Liquid
- 3/4 cup Extra Virgin Olive Oil (Use a high-quality Greek oil for best flavor)
- 2 cups Vegetable Broth (Or hot water)
- 1/4 cup Dry White Wine (Optional, for depth of flavor)
- 2 lemons Lemon Juice (Freshly squeezed)
- 1 tablespoon All-purpose Flour (To thicken the sauce slightly)
Herbs and Seasoning
- 1/2 bunch Fresh Dill (Finely chopped)
- 1 teaspoon Sea Salt (Adjust to taste)
- 1/2 teaspoon Black Pepper (Freshly ground)
- 1/2 teaspoon Sugar (To balance the acidity of the lemon)
👨🍳 Instructions
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1
If using fresh artichokes, clean them by removing the tough outer leaves and scooping out the fuzzy choke; immediately submerge in lemon water. If using frozen, allow them to partially thaw.
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2
In a large, wide pot or Dutch oven, heat half of the olive oil over medium heat.
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3
Add the diced yellow onion and spring onions to the pot. Sauté for 5-6 minutes until soft and translucent, but not browned.
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4
Stir in the minced garlic and cook for just 1 minute until fragrant.
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5
Add the potato chunks and carrot rounds to the pot. Stir well to coat them in the flavored oil and cook for 3-4 minutes.
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6
Nestle the artichoke hearts into the pot among the other vegetables.
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7
If using wine, pour it in now and let it bubble for 2 minutes to allow the alcohol to evaporate.
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8
In a small bowl, whisk the lemon juice with the flour until smooth. Pour this mixture over the vegetables.
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9
Add the remaining olive oil, vegetable broth (or water), salt, pepper, and sugar. The liquid should almost cover the vegetables.
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10
Bring the pot to a gentle boil, then reduce the heat to low. Cover with a tight-fitting lid.
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11
Simmer for 35-40 minutes. Check halfway through; the vegetables should be tender but not falling apart.
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12
Remove the lid and stir in the fresh dill. Increase heat slightly for 5 minutes to allow the sauce to thicken into a 'ladolemono' (oil-lemon) emulsion.
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13
Remove from heat and let the dish rest for at least 15 minutes before serving. 'Lathera' dishes are best enjoyed warm or at room temperature, never piping hot.
💡 Chef's Tips
Use the best quality Greek Extra Virgin Olive Oil you can find; it is the primary fat and flavor carrier of the dish. Don't skimp on the dill; it provides the essential aromatic backbone that defines this stew. If the sauce is too thin after cooking, remove the vegetables carefully and boil the liquid down for a few minutes before reuniting them. To prevent fresh artichokes from turning black, keep them in a bowl of water with lemon slices until the very moment they go into the pot. Try adding a handful of frozen peas in the last 10 minutes of cooking for extra color and sweetness.
🍽️ Serving Suggestions
Serve with a generous block of creamy Feta cheese on the side to contrast the acidity. Provide plenty of crusty sourdough bread to mop up the delicious lemon-oil sauce. Pair with a crisp, chilled Assyrtiko or a dry Rosé wine. Serve as a main course for a light vegetarian lunch or as a side dish to roasted lamb or grilled fish. A dollop of Greek yogurt on top adds a lovely cooling element.