This dish tastes way much better with fresh artichokes than frozen and now that they are in season it’s the best time to make it. It’s a traditional Greek dish from Consantinoupole. I like adding some tahini-lemon dressing when it’s done but it’s delicious without it as well.
ingredients
6 artichokes
2-3 medium potatoes
4 medium carrots
4 spring onions
1/2 cup lemon juice
1/2 cup olive oil
a handful of fresh dill
salt and pepper to taste
artichokes ala polita
Remove the outer leaves of the artichokes, clean the hearts and put them in a bowl with water. Slice the spring onions and carrots. Cut the potatoes in big bites. Heat the oil in a pot over medium heat and saute the carrots and onions. Add the artichokes, potatoes dill and water enough to cover them and cook over medium heat stirring occasionally for about 30-40 minutes (you can also add 1/2 cup of peas if you like). Add the lemon juice, salt, pepper, mix and serve. Enjoy!
How did you celebrate Easter this year? We were lucky enough to celebrate with good company and total vegan menu and here are few photos of the things we ate! We also had vegan mama’s pastitsio and spring lols (rolls). We finished our lovely dinner with a mix of greek and arabic coffee spiced with cardamon.
golden vanilla cupcakes
golden vanilla cupcakes
platter with vegan treats (biotros vegan cheese and fry's vegan salami)
fry's vegan snitchels
fry's vegan snitchels
cupcakes, fry's snitchels, platter with vegan treats, chickpea cutlets, wraps with colby cheeze and artichokes
baked balls with mashed potatoes, peas and corn
manitaritsa (mushroomitsa)
manitaritsa (mushroomitsa)
tiramisu (recipe from seitan is my motor)
http://seitanismymotor.com/2010/08/03/tiramisu/
tiramisu
tiramisu
This is a veganized version of the traditional Greek Easter soup “Magiritsa” which is originally made with lamb intestines and is eaten after midnight or early morning on Sunday Easter. We named it Manitaritsa from the word “manitari” which means mushroom in Greek. So you can call it mushroomitsa if you prefer 
I used pleurotus mushrooms instead of intestines (I never had intestines – even prevegan – and I don’t understand how other people do) and I added one potato sliced in small cubes which normally is not used in order to make the soup more filling.
ingredients
500 gr plevrotus mushrooms thinly sliced
5 spring onions thinly sliced
1 lettuce, cut
5 TS carolina rice
1 medium potato cut in small cubes
salt and pepper to taste
juice from 2 lemons
5 cups vegetable broth
1/4 cup of olive oil
manitaritsa
over medium heat saute the onions and mushrooms in the oil. Add the lettuce and stir for 5 minutes to warm through. Add the vegetable broth, potato and rice, bring to boil, lower the heat and simmer for about 30-45 minutes. Add more water if needed. Add the lemon juice and salt and pepper to taste. Serve warm! Happy Easter!
