Greek Artichokes & Peas in Red Sauce – Aγκινάρες με Aρακά Kοκκινιστό
There’s something so comforting about a pot of kokkinisto bubbling away on the stove — the scent of olive oil, garlic, and oregano filling the kitchen is enough to make anyone feel at home. One of my favourite variations of this style is Aγκινάρες με Aρακά Kοκκινιστό — tender artichoke hearts and sweet green peas slow-simmered in a rich, tomato-based sauce until everything melts together into a truly luscious dish.
This is what we call a ladero in Greek cooking — meaning it’s oil-based, with olive oil playing a starring role. I don’t hold back here; the richness of the oil is what gives the sauce its depth and silkiness.
The base is simple: sautéed onion and garlic in a generous pour of olive oil. Then comes a good splash of quality tomato passata, a pinch of oregano, a bit of optional veggie stock powder for added savouriness, and of course the artichokes and peas. Everything simmers gently for around an hour, slowly transforming into a velvety sauce that’s pure Mediterranean comfort.
The Beauty of Artichokes and Peas
While fresh artichokes can definitely be used for this recipe, I’ve found a fantastic shortcut that makes this dish even easier to prepare, especially here in Australia. The Ainos brand frozen vegetable mix is an absolute game changer. Their 1kg packet contains a perfect blend of frozen peas, whole artichoke hearts, carrots, onions, and chopped dill—all prepped and ready to go. I love the convenience, and it’s an absolute time-saver while still maintaining the authentic flavours of the dish. And who doesn't love knowing you're eating vegetables grown in Greece!
However, if you can't find this pre-mixed packet, don’t worry! You can easily recreate the recipe using 500g of frozen peas, 500g of artichoke hearts, 1-2 sliced carrots, and one chopped onion, plus 1 bunch of chopped fresh dill. It’s just as delicious!
This dish is beautifully versatile. It’s naturally vegan, perfect during Lent, and hearty enough to enjoy as a main with some fluffy rice or warm, crusty bread to soak up that gorgeous sauce. Or, you can serve it as a side alongside your favourite protein for a complete Greek-style meal.
Whether you grew up eating ladera or you’re trying something new, this dish brings all the warmth and simplicity of home-cooked Greek food to your table.
AGINARES ME ARAKA KOKKINISTO - Artichokes & Peas Stewed in a Tomato Sauce
Mary PolitisIngredients
- 1 kg bag of Ainos Peas and Artichokes see notes below if you can't find this product
- 100 ml extra virgin olive oil
- 3 potatoes cut into wedges optional
- 1 onion chopped
- 3-4 garlic cloves chopped
- 400 g tomato passata
- 1 tsp dried oregano
- 1 tsp vegetable stock powder optional
- 200 ml water
- salt and pepper to taste
Instructions
- Add the extra virgin olive oil to a large pot over medium-high heat. Add the onion and garlic and saute for 2 minutes. Add all the vegetables, followed by tomato passata, dried oregano, stock powder, water, salt, and pepper.
- Mix then cover completely and simmer on medium heat for one hour, stirring occasionally.
- Cook until the artichoke heart and potatoes are tender, and the sauce has thickened to a nice consistency. If there is too much liquid, continue cooking for an additional 15 minutes with the lid off to allow it to evaporate.