Artichokes in Greek cooking

Artichoke the European plant of the daisy family,it's history goes back thousands of years in Ancient Greece.
An exotic green vegetable with nutty flavor and healthful nutrients.

It is a perennial plant, tall and wide and it is cultivated for its large thistle like flower heads.
To look at the plant with its prickly appearance it makes you wander who had the intelligence and courage to investigate this beautiful wild plant and find something so precious to enjoy!

The artichoke is a flower that is not allowed to bloom, an immature flower head.
When allowed to come to fool bloom it is magnificent tall and proud with it’s amazing purple color a haven for honey bees and other flying creatures.

Native to the Mediterranean the time to enjoy fresh artichoke is in the spring, from March to May.
Rich source of vitamin C, folate, dietary fiber and a multitude of minerals.

Today we can enjoy thorn-less variety’s like the Imperial star.

Did you know that the Jerusalem artichoke is cultivated for its potato like tubers and they are used for livestock feed the production of sugar and alcohol? Fascinating indeed.

Many feel intimidated by this unusual plant but it does’t have to be this way.
Here is my delicious recipe to enjoy this exotic vegetable.

Greek cooking is seasonal and I love that about my Greek heritage it makes it possible to enjoy the seasons to the fullest, what a great gift!

Artichoke medley with lemon and dill.

Perfect vegetarian meal or a delicious side dish.

½ cup olive oil
2 potato’s peeled and cut in 4
2 carrots cut in pieces
2 large onions sliced
1 bunch green onions finely
1 small bunch dill finely cut
Salt and pepper to taste
Water for cooking
1 lemon the juice
1 tbsp flour ½ cup water

Prepare the artichokes by removing the outer leafs, with a sharp knife remove the hard outer part of the artichoke cut in half and remove the fuzz from the heart carefully not to remove the meat of the artichoke, cut the remaining ends and place in a bowl with water and the juice of ½ a lemon to prevent oxidation.
In a large pan add the oil and the onions with the dill.

.Cook for 3 minutes on low heat until translucent.
Add the rest of the vegetables and artichokes and cook together turning the vegetables for a few more minutes.
Put enough water to cover, the lemon juice salt and pepper and cook on medium heat for 30 minutes or until you pick with a fork and you feel the vegetables are cooked.

The last step is to add the flour to thicken the sauce, in a small bowl add the flour and ½ cup water stir to dissolve the flour and pour in the pan with the vegetables, let cook 2 more minutes and your amazing artichoke medley is ready.

Have a glorious spring!

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