The Greek kitchen is a colourful one

teaming with fresh seasonal produce, herbs and locally caught fish. Currently the Lenten fast is being adhered to by the die hard locals, the guiding principle being that you should not eat anything with blood.

Seasonal eating ensures you enjoy produce at it’s best, the amount of comments guests make in the summer months as to how tasty the tomatoes are, married together with local feta and warm Loggos bread, what more could you ask?

Currently artichokes are in season, many of the locals cultivate them in their gardens in Anti-Paxos bringing them back on the Caique that tends to leave early morning from Paxos and return before dark.

I found this recipe that I thought you may enjoy, taken from

Greek Artichokes with fresh peas (Anginares me bizelia)

6 medium size young artichokes
½ kg fresh peas
3 new potatoes quartered
3 spring onions finely chopped
2 fresh garlic cloves chopped
1 tablespoon fresh mint chopped
2 tablespoons fennel chopped
3 lemons
120 ml olive oil
Lemon juice
300 ml water
Salt and pepper

Discard the outer leaves of the artichokes and then rub them with 2 lemons.

Place the artichokes in a bowl with juice from 1 lemon.
Put the oil in a pan, add the onion and the spring onions and stir for 1 minute.
Add the garlic and continue stirring.
Add the remaining ingredients and stir so that they are all covered in the oil.
Add the water.
Simmer until the potatoes are cooked and all the liquid has been absorbed and the food remains with just the oil.



About OffSeasonPaxos

For all those that love the island of Paxos
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