This recipe I can remember from a long time ago, in Greece. I remember eating this in Athens, and I made it ever since then. If you enjoy artichokes and potatoes, then you will love this.

Artichokes & Potatoes- Aginares Kai Patates Recipe

Serves up to 6.

Ingredients-

1 pound of fingerling potatoes or any potatoes if you don’t have fingerling

1/2 pound of artichokes marinated in lemon juice and garlic or you can use marinated artichokes

1/2 onion- diced

1 large garlic- minced

3 stalks of celery- thinly sliced

1/4 cup of fresh dill- diced

a bunch of fresh mint- diced

2 tsp of fresh thyme

1 fresh lemon- juiced

1/2 cup of feta

salt and pepper to taste

Place the potatoes in a large pot with salt and cold water and place on high heat. Bring to a boil, then reduce the heat and simmer for about 8 minutes. Drain and place on a plate. Refrigerate for 30 minutes, or until chilled. 

Place the potatoes on a cutting board, and cut them into chunks. In a large bowl, combine the potatoes, artichokes and dill, thyme, 

Prepare the sauce below-

To make the Ladolemeno-

1 lemon juiced

1 tablespoon of dijon mustard

2 tablespoons of oregano

sea salt and cracked pepper

1/2 cup of extra virgin olive oil

*parsley- optional

In a bowl combine the lemon juice, mustard, oregano, sea salt and pepper. Whisk the mixture to blend and then add the olive oil. Make sure to whisk again so you prevent it from separating.  Add to the bowl of vegetables and mix. You can garnish with some fresh parsley. 

Kali Orexi!