Greek artichokes “a la polita”
A poem and a recipe!

Artichoke, with spiky thorns
and your flowers white and strong
and your flowers white and strong
artichoke, with spiky thorns

Don’t let your powerful scent radiate
cause you’ll make me be so late
cause you’ll make me be so late
don’t let your powerful scent radiate

My lad, if the night catches you here
then wait for the moon to appear
then wait for the moon to appear
my lad, if the night catches you here

So I can behold and know you
and ask questions gently of you
and ask questions gently of you
so I can behold and know you

(Α beautiful greek folκ song about the artichoke, 

translated but my poet friend Annia Lekka)

My mother’s artichokes a la polita 

Ingredients:
• 10 artichokes (preferably organic)
• 2 carrots, thinly sliced
• 2 medium sized potatoes, cut in quarters
• 3 spring onions
• the juice of one small lemon
• 1 level Tablespoon of all-purpose flour
• olive oil (about 1/3 cup)
• salt and pepper
• 2 Tablespoon dill, finely chopped
• water from the kettle (about 1-2 cups)

Preparation:
Clean the artichokes, rub with the peel of half a lemon and place in water with the lemon peels.

Lightly fry the onions in a wide saucepan.

Add the flour and lemon juice and stir well.

Add the potatoes, the carrots and artichokes, and pour in one cup of water or until the vegetables are covered.

Salt.

Simmer for about an hour, adding a little bit of hot water at a time – if the vegetables still need softening – until the juices begin to thicken.

Whilst they’re cooking, don’t stir the vegetables with a spoon, only shake the saucepan around every now and then.

Pierce the vegetables with a fork to see if they’re soft and boiled well. If the vegetables are done but the juice is still a little runny, then press a few potatoes with a fork and let the food cook a little longer.

Sprinkle freshly ground pepper at the end.