Greek peas with asparagus and artichokes

The classic Arakas Latheros (Greek peas with olive oil) is even better with the addition of delicate asparagus and delicious fresh artichokes.

Materials for four servings:

Six fresh artichokes, cleaned
Two lemons, the juice
100 ml extra virgin olive oil
Two onions, thinly sliced
Three carrots, sliced
Two potatoes peeled, thickly diced
500 gr. asparagus cleaned, cut into 3
500 gr. peas fresh (net weight) or frozen
2 tsp. tomato paste soup
Two tomatoes, chopped
½ bunch of dill, chopped
salt, black pepper

Procedure

Step 1

Clean the artichokes and leave them in a bowl with water and lemon juice so they don't turn black.

Step 2

In a deep pot, heat the olive oil well over medium-high heat and sauté the onions until they turn a nice blond colour and release their aroma. Add the carrots cut into slices and the potatoes cut into thick cubes.

Step 3

Add the artichokes and asparagus and sauté for 4 minutes, stirring occasionally. Then add the peas and mix well. Pour in the tomato paste and sauté to extract its aromas, rubbing it on the base of the pot,

Step 4

Continue with the tomatoes and dill, add a little salt and add hot water to cover the ingredients. Close the pot with the lid and cook on medium heat for about 30 minutes.

Step 5

When the food is ready, remove the pan from the heat and sprinkle with plenty of pepper. Let the food stand for 10 minutes before serving.

Giorgos Dimitrakopoulos is a columnist for Cantina. Translated by Paul Antonopoulos.

READ MORE: Midopilafo - Greek mussels with rice and tomatoes.