Gemista Agginares Me Saltsa Lemoniou (greek Style Stuffed Artichokes With Lemon Sauce)

Gemista Agginares me Saltsa Lemoniou, or Greek Style Stuffed Artichokes with Lemon Sauce, is a traditional dish from the Ionian Islands that combines the freshness of artichokes with a flavorful lemon sauce. This dish is perfect for a light and refreshing meal, and it's a great way to enjoy the unique flavors of Greek cuisine.

Gemista Agginares Me Saltsa Lemoniou (greek Style Stuffed Artichokes With Lemon Sauce)

Ingredients

  • 4 large artichokes
  • 1 cup rice
  • 1 onion, finely chopped
  • 1/2 cup chopped fresh dill
  • 1/4 cup pine nuts
  • 1/4 cup currants
  • 1/4 cup olive oil
  • Salt and pepper to taste
  • 2 cups vegetable broth
  • 1/2 cup fresh lemon juice
  • 2 tablespoons cornstarch
  • 2 tablespoons chopped fresh parsley

Instructions

  1. Prepare the artichokes by cutting off the stems and removing the tough outer leaves. Scoop out the choke and any prickly inner leaves.
  2. In a bowl, combine the rice, onion, dill, pine nuts, currants, and olive oil. Season with salt and pepper.
  3. Stuff the rice mixture into the cavity of each artichoke.
  4. Place the stuffed artichokes in a pot and pour the vegetable broth over them. Cover and simmer for 45 minutes, or until the artichokes are tender.
  5. While the artichokes are cooking, prepare the lemon sauce. In a small saucepan, whisk together the lemon juice and cornstarch. Cook over medium heat until the sauce thickens. Stir in the chopped parsley.
  6. Once the artichokes are cooked, serve them with the lemon sauce drizzled on top.

Cooking & Preparation

Preparation time:
30 minutes
Cooking time:
45 minutes
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Carbohydrates
30g
Protein
8g
Fat
12g

Supplies

Pot Saucepan

Tools

Knife Whisk

Serving suggestions

Serve the Gemista Agginares me Saltsa Lemoniou with a side of Greek salad and crusty bread.

Tips & tricks

To make the artichokes easier to eat, trim the sharp tips of the leaves before cooking.

Cost

$15