Artichokes with potatoes and carrots

This has been a tough week and the next one even tougher as I’m preparing to launch a big project.  I’m very pressed for time and, as a result, we are running very low on cooking supplies at home.  My dinner today chose itself out of what was available. A  bag of frozen chopped artichokes in the freezer, three idaho potatoes in the basket, 3 carrots and one spring onion in the fridge. Voila! With whole artichokes and yukon gold potatoes cut in bigger pieces the dish would look less ‘chopped’ and it would be named artichokes ‘a la polita’ but I’ll save this title for another post when I have the appropriate variety of the ingredients.  It’s a very tasty dish.  Unfortunately, there was only enough for four small portions so  supplemented the meal  with a big tomato salad and  toasted bread with cream cheese.



  • 1/2 cup olive oil
  • 1 bag of frozen artichokes (from Trader Joe’s or Greek stores)
  • 3 big potatoes cut in pieces
  • 3 big carrots, sliced
  • 1 onion or 3 spring onions, chopped
  • 1 tablespoon flour
  • juice from one lemon
  • salt, pepper
  • fresh chopped dill

How to make: Pour the olive oil in a big, deep pan. Arrange the artichokes, potatoes, carrots and onions. Dissolve the flour in a cup of water and pour over. Add the lemon juice. Add salt, pepper and dill to taste. Add more water to cover the veggies. Cover the pan and cook at low heat for about 45 minutes. During cooking check to be sure there’s enough water. If the veggies are done but there’s too much water add more flour dissolved in water.

I have posted this post several more times. Here are slight variations and photos. Artichokes stew with potatoes and carrotsArtichokes with peas, potatoes, and carrots.

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