Anginares à la Polita — Constantinople Artichoke Stew

Clean the artichokes thoroughly, removing tough outer leaves and the fuzzy choke. Cut them into quarters and place them immediately in a bowl of water with a squeeze of lemon juice to prevent browning.

Peel and cut the potatoes and carrots into medium-sized chunks. Slice the spring onions thinly. Chop the fresh dill and parsley.

In a large pot, heat the Greek extra virgin olive oil over medium heat. Add the spring onions and sauté for 3-4 minutes until softened.

Drain the artichokes and add them to the pot along with the potatoes and carrots. Stir gently to coat with the olive oil and onions. Cook for 5 minutes.

Pour in the water, season with salt and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 30-35 minutes, or until the vegetables are tender.

Stir in the fresh dill, parsley, and lemon juice. Cook for another 5 minutes, uncovered, allowing the flavors to meld and the sauce to slightly thicken.

Taste and adjust seasoning if necessary. Serve warm, perhaps with a drizzle of fresh olive oil.