Recipe: Artichokes Marinated in Wine, Olive Oil, Lemon, and Garlic


In this versatile dish from Tinos Island, the acidity of the sauce is a good contrast to the sweetness of the artichokes, which are traditionally cooked with fresh fava beans. Serve as an appetizer or as a side dish with lamb, poultry, or fish. It keeps very well in the refrigerator.

Makes 8 servings

    • 1½ quarts cold water
    • 2 lemons, quartered, plus about 13 cup freshly squeezed lemon juice
    • 20 baby artichokes with stems, or 8 to 10 large artichoke hearts
    • ½ pound shelled fresh fava beans or 1 cup peas (optional)
    • ½ cup extra-virgin olive oil
    • 8 scallions (white and most of the green parts), thinly sliced
    • 4 large garlic cloves, coarsely chopped
    • 1½ cups dry white wine
    • 1 cup chopped fresh dill
    • salt and freshly ground black pepper

Prepare the artichokes:
Fill a bowl with the water and squeeze the juice from the lemon quarters into it; reserve the lemon quarters. Trim the stem of each artichoke to about one inch. Snap off the bottom three rows of leaves, rubbing the cut surfaces frequently with the lemon quarters as you work. Cut off the tip of each artichoke. Halve each artichoke and rub generously with the lemon quarters. Using a knife or a grapefruit spoon, remove the choke from the center of each artichoke. Place each prepared artichoke in the bowl of lemon water.

Prepare the main dish:
In a large, deep skillet, heat a quarter-cup of the oil and sauté the scallions over medium heat for three to four minutes, or until soft. Add the garlic and sauté for one minute more; do not let it color. Add the artichokes, and fava beans or peas, if using, wine, the remaining quarter-cup oil, and water to cover. Bring to a boil, reduce the heat to medium and cook for 10 minutes, or until the artichokes are almost tender.

Add half a cup of the dill, two and a half tablespoons of the lemon juice, and salt and pepper to taste. Cook for five minutes more. Taste and adjust the seasonings, adding more lemon juice if necessary. The artichokes should have a distinct lemon flavor. Remove from the heat and let the artichokes cool in the liquid. Sprinkle with the remaining half a cup of dill and serve at room temperature. (You can store the artichokes in the liquid in the refrigerator for up to a week. Let come to room temperature before serving.)

To read about Aglaia's first successful crop of artichokes, and to see a slide show of how to prepare them, click here.

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Aglaia Kremezi writes about food in Greek, European, and American magazines, publishes books about Mediterranean cooking in the U.S. and Greece, and teaches cooking classes. More

Aglaia Kremezi has changed her life and her profession many times over. She currently writes about food in Greek, European and American magazines, publishes books about Greek and Mediterranean cooking in the US and in Greece, and teaches cooking to small groups of travelers who visit Kea. Before that she was a journalist and editor, writing about everything, except politics. She has been the editor in chief and the creator of news, women's, and life-style magazines, her last disastrous venture being a "TV guide for thinking people," a contradiction in terms, at least in her country. She studied art, graphic design, and photography at the Polytechnic of Central London. For five years she taught photography to graphic designers while freelancing as a news and fashion photographer for Athenian magazines and newspapers. Editors liked her extended captions more than the pieces the journalists submitted for the events she took pictures for, so she was encouraged to do her own stories, gradually becoming a full time journalist and editor. You can visit her website at

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