Greek Artichoke Pan – Anginares a La Polita

Remove the leaves and hay from the artichoke hearts and remove the bottoms (optionally drain the canned artichoke bottoms well) and sprinkle with a little juice of one lemon. Put 4 tablespoons of olive oil in a frying pan and spread the artichoke bottoms evenly in it. Now remove the peel from the potatoes and cut them into slices and spread them (over the artichoke hearts) evenly in the frying pan. Now clean the carrots and cut them into small cubes and distribute them evenly in the frying pan (between the potato slices). Now chop the onions and sauté them briefly in a second saucepan with the remaining 4EL olive oil. Pour the sautéed onions with the oil into the frying pan over the vegetables. Sprinkle with salt and pepper and add enough water to cover the potatoes. Cook for 25 minutes until the water has almost boiled away. Now squeeze the lemon and mix the juice with cornstarch and white wine, season with salt and pepper and add the dill. Pour this liquid into the frying pan over the vegetables and cook for another 25 minutes until the sauce thickens.

Cool it down and bring it to the table with bread and feta,

with a glass of wine.

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