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Aginares Latheres Artichokes With Vegetables Vegan Recipe

Experience the vibrant flavors of Greece with this delightful vegan Aginares Latheres recipe! Tender artichoke hearts are simmered in a bright, lemony dill sauce with carrots, potatoes, and celery. This comforting and satisfying dish is perfect as a side or light meal. Easily adaptable with fresh or frozen artichokes (ensure no added salt if using frozen). Get ready for a taste of the Mediterranean!

Prep Time 30 mins
Cook Time 120 mins
Calories 558.9 kcal
Protein 27g
Rating 5.0 (1 Reviews)
Aginares Latheres Artichokes With Vegetables Vegan 92

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Aginares Latheres Artichokes With Vegetables Vegan

  • 4-6 fresh artichokes or 2 (10 ounce) packages frozen artichoke hearts, thawed
  • 2 large carrots, peeled and diced
  • 2 medium potatoes, peeled and diced
  • Not explicitly used in this recipe; 1 medium regular onion is specified instead.
  • 1/2 cup olive oil
  • 1 cup finely chopped fresh dill
  • 1 cup finely chopped celery
  • juice of 2 lemons
  • 2 tablespoons flour
  • sea salt, to taste
  • fresh ground pepper, to taste
  • 2 1/2 cups water
  • 1 medium onion, finely chopped

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How to Make Aginares Latheres Artichokes With Vegetables Vegan

  1. **Prepare the Artichokes:** If using fresh artichokes, remove the coarse outer leaves and stem. Cut off the top and scoop out the choke with a spoon. Trim remaining leaves to reveal the pale heart. Rub each heart with lemon juice immediately and place in a bowl of cold water with the juice of 1/2 lemon. Set aside.
  2. **Sauté Vegetables:** In a large pot or Dutch oven, heat olive oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
  3. **Add Remaining Vegetables:** Add the diced carrots and potatoes to the pot. Sauté for another 5 minutes, stirring occasionally.
  4. **Combine with Artichokes:** Drain the artichoke hearts and add them to the pot along with the chopped dill and celery. Season with salt and pepper.
  5. **Make the Lemon Sauce:** In a small bowl, whisk together the juice of the remaining lemon, 1/2 cup water, and 2 tablespoons of flour until smooth.
  6. **Simmer:** Pour the lemon mixture into the pot, stirring to combine. Add the remaining 1 1/2 cups of water. Bring to a boil.
  7. **Low and Slow:** Reduce heat to low, cover the pot, and simmer for approximately 1 hour, or until the potatoes and carrots are tender.
  8. **Serve:** Serve hot, warm, or at room temperature. Garnish with extra lemon wedges if desired.

Nutrition Information (Approximate per serving)

Sodium

52 g

Sugar

25g

Fat

23g

Carbs

20g

Recipe Categories (Choose a category and find related recipes!)

Soups, Stews & Chilis Main Courses Lunch Main Dish / Dinner Sweets & Sides Side Dishes European Mediterranean Healthy Vegetarian Vegan Spring Recipes

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Main Ingredient Cuisine Preparation Potatoes Vegetables Greek European Vegan Vegetarian Dietary Inexpensive Carrots 4 Hours Or Less