ARTICHOKES à la POLITA: a Greek Artichoke Stew (Αγκινάρες α λα πολίτα)

Spring is a peak harvesting season for artichokes, therefore, it's during springtime that artichokes are plentiful, better tasting, and can be had for a good price. Preparing them for cooking is a tedious job, but the effort is worth it. 

This lemony stew is a medley of braised artichokes, potatoes, carrots, peas, and onions. 

One can use canned or frozen artichokes for dips and such, but for this braised artichoke dish only the fresh stuff will do. The taste of fresh artichokes is far, far superior to the frozen or jarred varieties. The part used here is just the artichoke heart, and when it finishes cooking it's soft and lusciously flavourful. 

Artichokes are native to the Mediterranean region and were cultivated since the time of the ancient Greeks. This recipe has a very long history. Variations of it were popular as far back as Byzantine times. The name polita means that the dish originated in the city of Constantinople, which was the capital of the Byzantine empire. Greeks referred to Constantinople simply as the polis (the city), because it was the most important city in the empire, therefore, "à la polita," means in the style of the polis, or in the style of Constantinople. 

Nutritionally, artichokes aid digestion and strengthen liver and gallbladder functions. They are rich in protein and vitamin C and are known to lower blood cholesterol levels. Artichokes are good to eat and are good for you!  Here's my recipe for this flavourful vegetable stew starring the artichoke:

Ingredients:

3 scallions, sliced
1 medium onion, chopped
2 stalks celery, chopped

3 medium Yukon gold potatoes, peeled and chopped into quarters (Yukon gold potatoes taste great when they are braised).

3 carrots, peeled and sliced into rounds or, if available, one bunch of baby carrots left whole

1 cup of frozen peas 

10  pearl onions (use the red variety if available)

8 fresh artichoke hearts

1/2 cup dill, chopped
2 tablespoons fresh thyme leaves

Salt and pepper to taste

juice of two lemons 

3 cups water or vegetable broth

olive oil

Directions:

• To clean the artichokes: peel all the hard outer leaves until you reach the softer core. Keep peeling the leaves until you reach the choke which is the uneatable fuzzy part of the artichoke that needs to be scooped out. It can be scooped with a spoon or a small knife, but my favourite way to remove the choke, and one that works faster for me, is by using a melon baller.
• With the use of a paring knife, trim the stem, removing any remnants of the outer leaves. The artichoke heart will start to turn brownish. That's because the chlorophyll present in the hearts begins to oxidize or lose its green colour when exposed to oxygen. Another thing that happens is enzymatic browning (the same thing that happens to bananas). During this process, certain enzymes produce melanin when exposed to oxygen. The melanin turns fruits and vegetables brown. 
• To prevent oxidation you must place the cleaned artichokes in a water bath with an acid pH: have a bowl of cold water standing by, 10% of which is made up of vinegar or lemon juice. As soon as the hearts are ready, drop them in this water bath and leave them there until they are ready to go into the cooking pot. When you add them to the pot, just pull them out of the water bath, but do not use any of the soaking water for cooking. 
• Heat 3 tablespoons of olive oil in a large cooking pan. 
• Add the chopped onions and celery and sauté until the onions are soft. 
• Add the pearl onions and potatoes and sauté for a few more minutes.
• Add the carrots and mix. Season with salt and pepper.  
• Add the lemon juice, vegetable stock or water, and 4 tablespoons of olive oil. Bring to a boil, cover and reduce the heat. Simmer for about 15 minutes.
• Add the artichokes, thyme and dill. Simmer in the broth for 30 to 40 minutes or until the vegetables are soft but not mushy. 
• During the last ten minutes of cooking add the peas and scallions.  
• Taste and add more salt and pepper if needed. 
• During cooking, a lot of the liquid will be absorbed or evaporate. Make sure it doesn't totally disappear. If it starts to get low, add more broth or water.  On the other hand, if there is too much liquid leftover, you can thicken it with a little cornstarch.
• Arrange the vegetables on a serving platter; season with freshly ground black pepper, drizzle olive oil on top, and serve.  

I hope you enjoy this lemony and delicious vegetable recipe made with artichokes.  

TZATZIKI or YOGURT AND CUCUMBER APPETIZER

This is a popular Greek appetizer, or mezé, or dip... There are many ways in which to serve it. It certainly makes an interesting dip served with some pita chips. It can accompany souvlaki or other grilled meats, and it can go on the meze table as an appetizer with drinks before dinner. It's a ubiquitous dish in Greek homes, especially when the weather is warm. The yoghurt, dill and cucumber make a refreshing combination, something very welcome on a summer day. The word tzatziki is of Middle-Eastern origin and has been incorporated into the Greek vocabulary. 

This has nothing to do with the recipe, but if I say the word tzatziki over and over, I am reminded of the chirping that cicadas make in the summer, and cicada singing is a lovely sound to listen to on a hot summer day ... Exceptionally calming!

Here's my tzatziki recipe:

Ingredients:

• 2 cups Greek yoghurt
• 1 English cucumber
• 1 small clove of garlic 
• salt and pepper to taste
• juice of half a lemon
• 2 or 3 mint leaves, chopped (don't use too much mint)
• 1/4 cup chopped fresh dill
• 3 tablespoons olive oil, and a bit more to drizzle on top for garnish

Directions:

1. Place the yoghurt in a medium-sized bowl.
2. Peel the cucumber and cut it into quarters lengthwise. Remove any large seeds and discard them. Chop the cucumber into small dice. Let rest for a few minutes in a colander so that any excess liquid drains. You can help this process along by using a paper towel to press down on the cucumber: dry it in paper towels and then incorporate it into the yoghurt.
3. Peel the garlic and chop it very extra finely. Add it to the yoghurt.
4. Add the rest of the ingredients and mix well. You have now created tzatziki!
5. Pour the tzatziki into a nice serving bowl and drizzle some olive oil on top for garnish.
6. You can also garnish with some dill or mint or little pieces of cucumber... whatever tickles your fancy. A radish garnish is nice. Olives tend to discolour the yoghurt, therefore refrain from using them. 
7. Here are some tips for making tzatziki: 

As you may have noticed, this recipe calls for just one clove of garlic and a small one at that. This is because the longer tzatziki hangs around, the more intense its garlic flavour tends to become. It's best not to use a large amount of garlic in this recipe because raw garlic does have a loud voice. And if you're not a fan of garlic, just forgo using it.

Tzatziki can be made the day before it's needed and kept in the refrigerator, inside the container that the yoghurt came in. Transfer it to a nice serving bowl when ready to use it. Any leftovers can be stored in the refrigerator for an additional day.

Always use Greek yoghurt, which is essentially strained yoghurt. Straining removes some of the whey and water content, giving the yoghurt a thick consistency. If you want to have the full, rich taste of tzatziki, don't use low-fat yoghurt. 

(Traditionally, yoghurt was hung for a few hours or overnight inside a cloth bag made of muslin. A bowl to catch draining liquid was placed underneath the bag. That got rid of the extra water. But why is there excess water in the first place? Yoghurt is made by fermenting milk. This process takes about a day. The finished product is somewhat thick, however, it still holds on to lots of the water contained within the milk. Straining produces what we call Greek yoghurt. Greeks eat strained yoghurt as a special treat and also use it in recipes. Try it with fruit. It's the healthiest ice cream in the world!) 

BRAISED PEAS, GREEK STYLE AND THEY'RE VEGAN! I LOVE THAT!!!

This is an excellent spring or summer entree, it's delicious yet simple to make, and it's vegan, too! A key addition here is the dill which brings seasonal freshness. Dill has a green, aromatic, citrus-anise taste. Then there's mint to bring a second layer of flavour that's delicate and mellow. If you like peas, give this dish a try. You won't be disappointed!

Ingredients:

• 5 tablespoons olive oil
• 2 tablespoons olive oil to be used at end of cooking
• 1 medium onion, chopped
• 1 bunch of scallions, chopped
• 2 cloves of garlic, chopped
• 1 medium tomato peeled, seeded and chopped
• 1/2 cup finely chopped fresh dill (don't use dried dill)
• 1 tablespoon chopped fresh mint
• salt and pepper to taste
• 2 pounds frozen peas
• 2 cups water or vegetable broth

Directions:

• Heat the oil in a large pan over medium heat. Add the onions and stir until they begin to soften, about 2 minutes. 
• Add the garlic and cook for another minute.
• Add the tomatoes, mint, salt and pepper, scallions,  dill and water or vegetable broth. Bring to a boil and reduce the heat.
• Add the peas and continue to simmer until the peas are tender, about 15 minutes. 
• At the end of cooking drizzle the two remaining tablespoons of olive oil onto the peas.
• Remove from heat and let rest about five minutes. This dish can be served warm or at room temperature.