Artichoke Stew With Lemon and Dill

artichoke stew
Artichokes "City Style" - Aginares a la Polita

Lynn Livanos Athan

Prep: 20 mins
Cook: 45 mins
Total: 65 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
293 Calories
18g Fat
30g Carbs
4g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 293
% Daily Value*
Total Fat 18g 24%
Saturated Fat 3g 13%
Cholesterol 1mg 0%
Sodium 416mg 18%
Total Carbohydrate 30g 11%
Dietary Fiber 6g 21%
Total Sugars 5g
Protein 4g
Vitamin C 15mg 76%
Calcium 46mg 4%
Iron 2mg 10%
Potassium 698mg 15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Greeks refer to the former Constantinople as “The City” (polis) and to the style and flavors of the cooking that emerged from there as “of the city” or “city-style.” (a la polita).

Aginares a la Polita or Artichokes City-Style is a vegetarian stew with artichokes, carrots, and potatoes highlighted by the flavors of lemon and dill.

Serve this as a main course or as a delicious side dish. This also makes a great Lenten entree.


  • 1 bunch green onions, chopped, include green parts

  • 10 pearl onions, stems trimmed and left whole

  • 1 pound new potatoes, partially peeled and cut in half

  • 10 to 12 whole baby carrots, or 4 carrots, sliced into thin rounds

  • 1/2 cup olive oil, divided

  • 2 tablespoons all-purpose flour

  • 1/4 cup fresh lemon juice, more if desired

  • 1 cup chicken broth, or vegetable broth

  • 1/2 cup water

  • 10 artichoke hearts, canned or frozen if needed, cut in half

  • 1/4 cup chopped fresh dill

  • Salt, to taste

  • Ground black pepper, to taste

Steps to Make It

  1. Gather the ingredients.

  2. Heat 1/4 cup olive oil in a large Dutch oven over medium-high.

  3. Add the green onions and saute until tender, about 5 minutes.

  4. Add the pearl onions, carrots, and new potatoes and continue to saute the vegetables another 5 minutes.

  5. Add the flour to the pot and mix well. Cook the flour about a minute or two stirring constantly. Add the lemon juice, broth, water and remaining 1/4 cup oil.

  6. Bring the liquid to a boil, reduce heat and simmer covered for about 20 minutes or until the carrots and potatoes are fork tender. Monitor the liquid levels and add a bit of water if needed.

  7. Add the artichokes and fresh dill and season with salt and freshly ground black pepper to taste. Cover and simmer an additional 15 minutes or until the artichokes are tender.

  8. Serve and enjoy!

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