History of Greek Food

Snails, Artichoke, Carrot and Fresh Pea Stew.

Delicate hearts hidden behind thorny leaves (the Cretan spiny artichokes) ~ fresh tender peas ~ sweet carrots ~ scallions and fresh garlic ~ wild fennel:
a telltale sign that spring has arrived.
Pair with snails and you’ll have a great dish.
Hard to believe that this ode on spring’s most delicious vegetables and flavors is a lenten dish.


don’t bother yourself if you have the frozen or canned version of the main ingredients.

Clean four artichokes halve and rub them with lemon juice to prevent browning.
Blend half a head of fresh garlic (minced)
with one onion (chopped)
and four scallions (chopped);
sauté them in a little bit of olive oil until they are the color of gold.
Add one red, juicy tomato (chopped).
And sixty cleaned snails.
Pour in about two cups of water and 1/3 cup of olive oil.
Season with salt and pepper
and bring to a boil.
Then reduce the heat and after ten minutes add  two cups fresh peas followed by one large carrot cut in pieces. Simmer for 10 minutes.
Add the artichokes and two tablespoons wild fennel and cook until all vegetables and snails are tender.

Artichokes cooked with broad beans
Artichoke pie

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