Stella’s Artichokes with Carrots, Onions, Peas and Dill

Kali Orexi Sharing our Greek culinary heritage through video and stories. Artichokes With Carrots, Onions & Peas Hero Landscape

My parents-in-law were born and raised as Greeks in Constantinople/Istanbul. Living in a cosmopolitan, multi-cultural city and immersed in the cuisines of many, influenced their kitchen and that of others residing in that great city. This never-ending fusion of many co-existing cuisines over aeons has been termed “politiki kouzina” – food of the πόλη/city – although I prefer to interpret that phrase as ‘cross-cultural cuisine.’
My mother-in-law Stella is a great cook. She has a lightness of hand that creates delicious and delicate dishes. These Artichokes with Onions, Carrots, Peas and Dill are a favourite and often grace our shared celebration tables. Stella is happy for her hands to show you how to recreate her signature dishes, but otherwise remains camera shy.
As we were filming this recipe, Stella recalled how Eugene could eat a large artichoke all to himself (larger than the ones used in this recipe) at the age of 2, along with a serve of meatballs or lamb’s brains. Now that’s a broad palate for a toddler!

Stella’s Artichokes with Carrots, Onions, Peas and Dill

Course Appetizer, dinner, entree, lunch, Main Course, Side Dish
Cuisine Greek
Keyword artichokes, carrots, chickpeasoup, onions


  • ¼ cup extra virgin olive oil (EVOO) 
  • 1 medium brown onion,   diced
  • 2 small carrots, cut into rounds ~ 1/2cm thick 
  • 600 g bag frozen Greek Artichokes, defrosted, rinsed and drained 
  • 1 cup water 
  • ½ - ⅔ cup frozen peas 
  • Juice of 1 medium lemon 
  • 1 tsp heaped plain flour
  • ½ - 1 tsp salt 
  • ½ tap cracked black pepper  


Preparing Stella’s artichokes 

  1. Heat the olive oil, onions and carrots on medium-high heat  

  2. Sauté for 5-6 minutes 

  3. Layer the artichokes on top 

  4. Pour over the water 

  5. Bring to a boil and allow the artichokes to par-cook for approximately 10 minutes 

  6. Layer the peas on top and continue cooking for a further 5-6 minutes 

  7. In the meantime, whisk the lemon juice, flour, salt and pepper well 

  8. Pour this over the peas and artichokes 

  9. Continue cooking the dish for another 7-8 minutes, until the artichokes are fork tender and pot juices have thickened 

Serving Stella’s artichokes 

  1. Lay the artichokes in serving dish 

  2. Spoon the carrots, onions and peas into the hollows of the artichokes 

  3. Spoon some of the carrot/onion/pea mixture around the artichokes too 

  4. Garnish each filled artichoke with a dill frond 

  5. Enjoy as a side or with feta and crusty bread as a light meal 

  6. Kali Orexi! 

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