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Artichokes Constantinople, also known as Artichokes a la Polita, is a traditional Greek recipe that’s simple to make and absolutely packed with flavor! It’s also fully vegan and just overall so delicious.
This post was sponsored by Ocean Mist Farms but all thoughts and opinions are my own. Thank you so much for supporting the brands that make Food with Feeling possible!
I’m back today with another DELICIOUS artichokes recipe in partnership with my long time sponsor, Ocean Mist Farms! This is a relatively new-to-me recipe that I have been so pleased to discover. It’s packed with so much flavor with the artichokes, dill, and lemon, and has so many vegetables in it. It’s healthy, and vegan, and easily one of my favorite ways to cook artichokes.
This dish originated from Constantinople and the name of the dish literally means “artichokes city style”. I’ve seen it prepared a few different ways and this recipe is definitely my own take on the dish. If you recall, I also have a Roman Artichokes recipes which is prepared similar to this but honestly tastes completely different. You really just need to try them both!
My recipe from this Artichokes Constantinople is different in a couple of ways:
- It’s brothy- you’ll often see this dish served with little or even no broth. I LOVE the flavor of the broth though; it’s one of my favorite parts of the dish. So I always served it as part of the meal.
- I keep more of the artichoke- most often you’ll see this recipe made with JUST artichoke hearts. But, I feel so bad throwing out the leaves. So, I leave some of them on that can still be enjoyed with the dish. Once the artichokes are cooked, the leaves almost literally fall off so you can easily get to the heart. From here, the leaves can either be discarded OR you can use your hands to eat the meaty part and then put the rest to the side. It’s up to you :)
As desired, you could cut the artichokes down to the heart before cooking if you don’t want to deal with the leaves at all. It’s up to you.
I have a video down below that shows you how to clean and prep the artichokes if you need a little help. It can be daunting at first but I promise it’s easy once you get the hang of it!
My recipe also calls for just 4 artichokes BUT, assuming they all fit in your pot, you could add in a couple more if desired. I noticed a few recipes that use 6 artichokes instead of the 4 that I use. So, it’s really up to you!
I’m really excited for you to give this one a try! It’s filling and comforting and just overall SO delicious. The dill and lemon really shape the flavors and it all comes together so nicely.
Thanks again for supporting the brands that make Food with Feeling possible! You can CLICK HERE to learn more about Ocean Mist Farms, the products that they carry, and where you can buy them in your area.
Artichokes Constantinople
Ingredients
- 4 fresh Ocean Mist Farms artichokes*
- 1 lemon, cut in half
- 1 small onion, finely diced
- 3 cloves of garlic, finely minced
- 3 large carrots, thinly sliced
- 4 green onion, thinly sliced
- 8 baby potatoes, cut into bite sized pieces
- 4 cups of veggie broth or stock
- Salt and pepper to taste
- 1 teaspoon of cornstarch
- 1 cup of frozen peas
- ½ cup of dill, finely chopped
- ½ cup of parsley, finely chopped
- 1 lemon, juiced
Instructions
- Prep the artichokes: start by peeling the stems and cut off the tip that’s been dried out. The stem has a lot of delicious flavor in it so only cut off as much as you need to. Cut off the top ½ of the artichoke and discard. Peel off about half of the outer leaves (some recipes will have you remove just about all of the leaves to get to the artichoke heart but I like to leave some of the leaves- they’ll fall off easily when cooked and can be enjoyed!). Brush the entire artichoke with the lemon to help prevent browning. Finally, use a spoon to remove the fuzzy choke in the center of the artichoke. See my video for reference on prepping the artichoke.
- In a large pot, heat the olive over medium heat and add in the onion. Saute until translucent, about 6 minutes. Add in the garlic and saute for 2 additional minutes. Mix in the carrots and green onions and saute for 3 more minutes. Finally, mix in the baby potatoes.
- Add the artichokes to the pot along with the broth, salt and pepper. Bring to a gentle simmer, cover the pot, and cook for 45 minutes or until the stems of the artichokes are easily pierced with a fork.
- Scoop out about ½ cup of the broth and whisk it together with the cornstarch. Add back to the pot and stir to combine.
- Mix in the peas, dill and parsley as well as the lemon juice and cook over low for 2 additional minutes.
- Serve immediately with fresh herbs and ENJOY! Any remaining leaves will fall off of the artichoke and I like to pick those up with my fingers and eat the flesh off before discarding the rest. Alternatively, you can discard those before serving.
This looks amazing and I’m eager to try it! I can’t find the video “down below.” Is there a link? Probably just me missing it?! Thanks!