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  • Writer's pictureNikki Glekas


Filming this episode of Artichokes In Lemon Dill Sauce was so much fun because I got to show Manolis, my producer, how to clean artichokes! While this task is fairly simple, it can be somewhat overwhelming the first few times around. Artichokes are a delicious vegetable, but you don’t eat the whole thing. Instead, you remove the choke, and cook with the heart and the steams. (You can also eat the bottom of the leaves dipped in lemon butter, but that’s not part of this recipe!)

This is such a cool recipe because it is very simple and really showcases vegetables. In Greece a lot of the recipes begin with what is grown in home gardens. This is one of the reasons the meals are so vegetable-forward and taste so fresh. This recipe involves fresh artichokes, carrots, potatoes, and peas, all tied together with a lemon dill sauce. I like to serve it as a hearty side dish with pork tenderloin or grilled chicken. I tend to make it more in the cooler months, but it’s delicious any time of year..

What’s unique about this dish is that the potato really acts as the starch that thickens the sauce. This slurry of cornstarch is added at the end to really bring everything together. This texture of the finished dish is somewhere between a sauce and a stew, the sauce isn’t thick enough to be a broth, but it lends a significant amount of flavor as it brings it all together. I really hope you enjoy this as much as a we do, it’s a great recipe year-round and is perfect as a side-dish or a vegetarian main course.


Side dish: Serving size 4 people

  • 3 medium shallots, chopped

  • 4 tablespoons of olive oil, enough to cover pan

  • 3 artichokes

  • 3 – 4 potatoes Idaho, peeled and cut into 1-inch slices on an angle

  • 2 medium carrots, peeled and cut into 1-inch slices on an angle

  • ¼ teaspoon black pepper

  • 3 teaspoons of salt

  • ¼ cup lemon juice

  • 4 cups hot water

  • 1 tbsp chicken Base

  • 2 cups frozen peas

  • Half a bunch (1/2 cup chopped) Fresh Dill

  • 1 tbsp cornstarch with ¼ cup cold water – whisk into a slurry

  • Clean the artichokes and place them in lemon water while you trim the rest. -Lemon water is 1 cup of lemon juice in 3 cups of water.

  • Place a large, rimmed sauté pan on the stove, coat the bottom with olive oil and bring the heat to medium. Add the shallots and sauté them until they are translucent.

  • Add the artichokes and sauté them for 2-minutes, then add the potatoes, carrots, lemon juice, 4 cups of hot water, chicken base, and salt and pepper. Mix the ingredients well and bring them to a boil for 3 minutes. Then, reduce the heat to a simmer and cook for about 25 minutes, or until the artichokes are easily speared through with a fork.

  • Turn the heat back to high and add the peas, cook for 5 minutes. Then add the cornstarch slurry and cook it for 5 more minutes, or until the mixture has thickened.

  • Add the dill to the stew and incorporate it into the vegetables. Remove the pan from the heat and allow it to cool slightly. Serve.

Nikki Glekas is the owner of Nikki Glekas Events, a full-service catering and events company located in Stamford, CT. She is currently operating with COVID-safe procedures and is happy to discuss your event and catering needs with you. To discuss further please contact or call 203.658.8659.

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