Aginares a la Polita

Aginares a la Polita is a classic Greek vegetable stew starring tender artichoke hearts braised with carrots, peas, and fresh herbs. The name literally means “artichokes in the city style,” a nod to its origins in the culinary traditions of Constantinople. This one-pot dish celebrates spring produce: artichokes lend a delicate, slightly nutty flavor while sweet carrots and peas add freshness. All these ingredients simmer slowly together in generous olive oil with a splash of lemon juice, resulting in a vibrant, nourishing stew. A finishing flourish of chopped dill and extra lemon transforms the dish into something bright and aromatic. Light yet deeply satisfying, Aginares a la Polita is traditionally enjoyed as a hearty vegan main or side during Greek spring festivals and Lenten fasts.

This stew is gently simmered in olive oil (often with a touch of tomato) until the vegetables are meltingly tender. Onions sautéed to golden sweetness form the base, then carrots and artichokes are added to soften. Some cooks thicken the juices with a little flour or an egg-lemon (avgolemono) mixture for a creamier sauce, but even without those it has a silky consistency from the olive oil. A generous squeeze of fresh lemon and a liberal handful of chopped dill go in at the end, imparting a vibrant fragrance and tangy brightness to the rich vegetable broth. The overall flavor profile is beautifully balanced: the lemon cuts through the olive oil, while the dill and parsley lighten the stew’s hearty feel.

In many Greek households, Aginares a la Polita is a special spring or Lenten dish. The arrival of fresh artichokes each year prompts families to prepare this beloved stew, often serving it family-style straight from the pot. It is traditionally enjoyed with thick slices of rustic bread for mopping up the flavorful sauce. Some families like to garnish it with crumbled feta cheese or a few olives for a salty counterpoint. A crisp Greek white wine or rosé is an ideal accompaniment. This stew also has the lovely property of tasting even better the next day, after the flavors have melded. Leftovers reheated gently will have an even deeper citrus and herbal aroma.

Modern cooks often use frozen artichoke bottoms or pre-trimmed marinated artichokes to save prep time—either way, the results capture the authentic character of the dish. The combination of tender artichokes, sweet peas, and carrots with olive oil and lemon exemplifies how Greek cuisine elevates humble ingredients. Each spoonful is soft, tangy, and herbaceous—a perfect marriage of flavors. In essence, Aginares a la Polita brings a hearty dose of spring freshness and homely comfort. It embodies the Greek philosophy of ladera—vegetables gently simmered in olive oil—celebrated in both everyday meals and festive gatherings.