Best Artichokes And Potatoes Greek Recipes

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ARTICHOKE AND POTATO FRITTATA



Artichoke and Potato Frittata image

This potato frittata is a delicious brunch dish, but it's hearty enough for a weeknight dinner, too. If you like Greek or Mediterranean cuisine, you'll want to add this to your keeper files. -Sarah Newman, Harvest, Alabama

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h

Yield 4 servings.

Number Of Ingredients 12

3 tablespoons olive oil, divided
1/2 cup finely chopped red onion
1 garlic clove, minced
2 medium Yukon Gold potatoes (about 10 ounces), thinly sliced
8 large eggs
1/4 cup 2% milk
2 medium tomatoes, chopped
1 can (14 ounces) water-packed artichoke hearts, drained and chopped
1/4 cup crumbled goat cheese, divided
2 tablespoons minced fresh basil or 2 teaspoons dried basil, divided
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Preheat oven to 350°. In a 10-in. ovenproof skillet, heat 1 tablespoon oil over medium heat. Add onion; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Remove onion mixture from pan., Add remaining oil to same pan; arrange potatoes on bottom of pan. Cook over medium-low heat until tender, 15-20 minutes, stirring occasionally., In a large bowl, whisk eggs and milk. Stir in tomatoes, artichokes, onion mixture, 2 tablespoons goat cheese, 1 tablespoon fresh basil, salt and pepper. Pour egg mixture over potatoes; sprinkle with remaining cheese. Bake until eggs are completely set, 25-30 minutes., Let stand 5 minutes. Sprinkle with remaining basil. Cut into wedges.

Nutrition Facts : Calories 420 calories, Fat 22g fat (6g saturated fat), Cholesterol 382mg cholesterol, Sodium 1039mg sodium, Carbohydrate 35g carbohydrate (5g sugars, Fiber 3g fiber), Protein 20g protein.

BRAISED GREEK ARTICHOKE BOTTOMS WITH LEMON AND OLIVE OIL



Braised Greek Artichoke Bottoms with Lemon and Olive Oil image

Because artichokes appear in early spring in Greece, they were traditionally part of the Passover meal. The recipe that inspired this, from Nicholas Stavroulakis' delightful "Cookbook of the Jews of Greece," also included honey (2 tablespoons), but I prefer the dish without. I don't like throwing away the leaves that I break off, especially with large, meaty artichokes, so I steam them separately and serve them as an appetizer, with vinaigrette.

Provided by Martha Rose Shulman

Time 45m

Yield 4 servings

Number Of Ingredients 5

8 medium artichokes, or 4 large
Juice of 4 lemons
1/3 cup extra virgin olive oil
Salt to taste
2 tablespoons chopped fresh dill, plus additional for garnish if desired

Steps:

  • Fill a bowl with water and add the juice of 1 lemon. Cut away the end of the stems of the artichokes, leaving about an inch. Break off the tough leaves around the bottom, and using a large, sharp chef's knife, cut away the tops about an inch above the widest part of the artichoke. Then trim the base by holding a paring knife at a 45-degree angle and turning the artichoke against the knife. You should end up with bare artichoke bottoms with no leaves and smooth sides. Peel the stems. Cut the artichoke bottom in half, scoop out the spiny inner leaves and the choke, and immediately plunge it into the bowl of acidulated water.
  • Oil a large casserole. Drain the artichokes, take two halves and press them together to make a single artichoke, and place in the casserole, stem up. Repeat with the remaining artichokes, squeezing them into the pot with their stems facing up.
  • Add enough water to the casserole to come a third of the way up the sides of the artichoke bottoms. Drizzle in the remaining lemon juice and the olive oil. Add salt to taste and sprinkle on the dill. Bring to a simmer, cover tightly and simmer over low heat for about 30 minutes, or until the artichokes are tender. Remove from the heat and allow to cool, then transfer to a platter. Discard the liquid in the pot. Serve cold or room temperature, garnished, if desired, with fresh dill.

Nutrition Facts : @context http, Calories 296, UnsaturatedFat 15 grams, Carbohydrate 32 grams, Fat 19 grams, Fiber 15 grams, Protein 9 grams, SaturatedFat 3 grams, Sodium 772 milligrams, Sugar 4 grams

ROASTED POTATOES AND ARTICHOKES



Roasted Potatoes and Artichokes image

Potato wedges and artichoke hearts are roasted to perfection in this hearty recipe from Mary Relyea of Canastota, New York. For added zing, Mary sprinkles the veggies with crumbled feta cheese.

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 2 servings.

Number Of Ingredients 6

8 small red potatoes, quartered
1/2 cup halved water-packed artichoke hearts, rinsed and drained
1 teaspoon olive oil
3/4 teaspoon dried thyme
1/8 teaspoon salt
Dash coarsely ground pepper

Steps:

  • Place potatoes and artichokes in a shallow baking pan coated with cooking spray. Drizzle with oil. Sprinkle with thyme, salt and pepper; stir to coat. , Bake, uncovered, at 425° for 35-40 minutes or until potatoes are tender, stirring every 15 minutes.

Nutrition Facts : Calories 173 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 284mg sodium, Carbohydrate 33g carbohydrate (2g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges

ARTICHOKES AND POTATOES (GREEK)



Artichokes and Potatoes (Greek) image

Make and share this Artichokes and Potatoes (Greek) recipe from Food.com.

Provided by mikamouse

Categories     One Dish Meal

Time 1h

Yield 1 pot, 4 serving(s)

Number Of Ingredients 9

2 large onions (sliced)
4 -5 artichokes (cleaned & quartered)
4 -5 potatoes (diced)
1/2 cup dill (fresh, chopped) or 1/2 cup fennel (fresh, chopped)
1 cup sweet peas (or 1 can)
8 ounces tomato sauce
1 lemon (cut in half)
salt
4 tablespoons olive oil

Steps:

  • Peel potatoes. Clean & cut artichokes into quarters. Take 1/2 lemon & smear each piece of artichoke.
  • In a large pot, add olive oil & onions & simmer until tender. Add artichokes & potatoes & sauté a little. Add sweet peas & tomato sauce. Add 1 1/2 cups water.
  • Cover & let boil until done. (about 1/2 hour).

Nutrition Facts : Calories 428.5, Fat 14.3, SaturatedFat 2, Sodium 438.4, Carbohydrate 70.7, Fiber 16.6, Sugar 9.4, Protein 12.3

ROASTED SMASHED POTATOES WITH ARTICHOKES



Roasted Smashed Potatoes with Artichokes image

I'm not a big fan of artichokes, but they are a nice addition to this roasted smashed potatoes recipe. Keep an eye on the pan while baking; you might need to stir it a couple of times to keep the artichokes from getting too brown and the potatoes from sticking. -Susan Bickta, Kutztown, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 4 servings.

Number Of Ingredients 5

1 pound small red potatoes
2 jars (7-1/2 ounces each) marinated quartered artichoke hearts
1/2 teaspoon salt
1/4 teaspoon pepper
Minced fresh chives, optional

Steps:

  • Preheat oven to 400°. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain. Drain artichokes, reserving 1/4 cup oil. Drizzle oil in a 12-in. cast-iron or other ovenproof skillet; arrange potatoes and artichokes over oil. Using a potato masher, flatten potatoes to 1/2-in. thickness; sprinkle with salt and pepper. Roast until crispy and golden brown, 20-25 minutes. If desired, top with minced fresh chives.

Nutrition Facts : Calories 334 calories, Fat 27g fat (5g saturated fat), Cholesterol 0 cholesterol, Sodium 834mg sodium, Carbohydrate 25g carbohydrate (1g sugars, Fiber 9g fiber), Protein 2g protein.

Artichokes and Potatoes Greek Recipes

Greece is known for its flavorful and healthy food, and artichokes and potatoes are two staple ingredients in Greek cuisine. These vegetables are versatile and can be prepared in a variety of ways, including roasted, grilled, fried, or boiled. Additionally, artichokes and potatoes are low in calories and high in essential vitamins and minerals, making them a popular food choice for health-conscious individuals.
Artichokes
Artichokes are a thistle-like vegetable that is commonly used in Mediterranean cuisine. The edible portion of the artichoke is the fleshy part of the leaves and the heart. Artichokes are rich in vitamin C, antioxidants, and fiber, making them a healthy addition to any diet. They are also low in calories, with only 60 calories per medium-sized artichoke. In Greek cuisine, artichokes are often served as a meze, which is a small plate or appetizer. One popular preparation is artichokes with garlic and lemon, where the artichokes are steamed and then tossed with garlic, lemon juice, olive oil, and salt. Another common preparation is baked stuffed artichokes, where the artichokes are hollowed out and filled with a mixture of bread crumbs, herbs, and cheese.
Potatoes
Potatoes are a beloved vegetable worldwide and are a staple in many Greek dishes. They are an excellent source of vitamin C, potassium, and fiber, and are also low in calories, with approximately 120 calories per medium-sized potato. In Greece, potatoes are often used in stews, casseroles, and salads. One traditional Greek dish that features potatoes is lemon-roasted potatoes. This dish is made by roasting potatoes with garlic, lemon juice, olive oil, and oregano until they are crispy and golden brown. Another popular potato dish in Greek cuisine is moussaka, a casserole made with layers of sliced potatoes, ground meat, eggplant, and a creamy béchamel sauce.
Artichokes and Potatoes Together
Artichokes and potatoes make a great pairing in Greek cuisine as they complement each other's flavors and textures. One classic dish that combines the two is aginares me patates, which translates to artichokes with potatoes. This dish is made by sautéing onion and garlic in olive oil and then adding sliced artichokes and potatoes. The vegetables are then simmered with vegetable broth and seasoned with salt, pepper, and lemon juice until they are tender and flavorful. Another way to combine artichokes and potatoes is in a salad. A Greek artichoke and potato salad is made by boiling diced potatoes and artichoke hearts until they are tender. The vegetables are then mixed with chopped onion, parsley, and dill and dressed with a tangy lemon and olive oil dressing.
Conclusion
Artichokes and potatoes are versatile vegetables that are commonly used in Greek cuisine. These vegetables are packed with essential nutrients and are low in calories, making them a popular choice for those looking for healthy and flavorful meals. From roasted potatoes to stuffed artichokes, there are countless ways to prepare these two ingredients and enjoy their unique flavors and textures.

Valuable Tips when Making Artichokes and Potatoes Greek Recipes

Greek cuisine is renowned for its healthy, fresh and savory dishes. One of the most popular Greek dishes is artichokes and potatoes. This dish is easy to make and only requires a few ingredients, making it an ideal choice for beginners. Below are valuable tips to ensure your artichokes and potatoes Greek recipe turns out well.
1. Choosing the right ingredients
When it comes to making artichokes and potatoes Greek recipes, choosing the right ingredients is critical to the success of the dish. First and foremost, you need to ensure that the artichokes and potatoes are fresh. Make sure that the artichokes have tight leaves and no brown spots, while the potatoes should be firm and free from any blemishes. Additionally, you can use olive oil, garlic, and fresh lemon juice to add flavor and depth to the dish.
2. Preparing the artichokes
To prepare the artichokes, cut off the top inch of the leaves using a sharp knife. Using a pair of scissors, trim the sharp tips of the leaves. Then, cut the artichokes in half lengthwise and remove the choke. Next, slice the artichokes into wedges ensuring that they are all of equal size.
3. Preparing the potatoes
To prepare the potatoes, you should first peel them and slice them into thin pieces. Rinse them under cold water to remove any excess starch, and then pat them dry with a paper towel. You can also leave the skin on the potatoes if you prefer a more rustic dish.
4. Cooking the artichokes and potatoes
Once you have prepared the artichokes and potatoes, it is time to cook them. Begin by heating a tablespoon of olive oil in a non-stick pan over medium heat. Add the sliced potatoes to the pan and cook them for about 10 minutes, stirring occasionally. After that, add the sliced artichokes to the pan and cook for another 10 to 15 minutes or until the vegetables are tender.
5. Seasoning the dish
To enhance the flavor of your artichokes and potatoes Greek recipe, you can season the dish with salt, black pepper, and garlic. You can also add some fresh lemon juice to give it a tangy and refreshing taste.
6. Serving the dish
Once your artichokes and potatoes Greek recipe is ready, you can serve it hot, cold or at room temperature. Traditionally, Greek artichokes and potatoes are served as a side dish or a meze, paired with a glass of wine. However, you can also serve it as a main dish, accompanied by a salad or bread.
7. Making the dish vegan or vegetarian
If you are vegan or vegetarian, you can still enjoy the delicious taste of this Greek dish by making a few tweaks. Instead of using butter or cream, you can use olive oil, and instead of using chicken stock or beef broth, you can use vegetable broth.
8. Storing leftovers
If you have leftovers, you can store them in an airtight container in the refrigerator for up to three days. When reheating, you can either use the microwave or reheat it in a pan over medium heat.
9. Experimenting with flavors
One of the best things about cooking is the ability to experiment with different flavors and ingredients. You can add your own twist to the artichokes and potatoes Greek recipe by incorporating your favorite herbs, spices or vegetables. In conclusion, to make a perfect artichokes and potatoes Greek recipe, you need to choose the right ingredients, prepare the artichokes and potatoes correctly, cook them thoroughly, season the dish appropriately, serve it as desired, experiment with flavors and store leftovers properly. With these valuable tips, you can create a flavorful and healthy Greek dish that will impress your friends and family.

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