Aginares me Moschari Lemonato – Beef with Artichokes and Peas in Lemony Sauce
There are dishes that comfort you the moment they hit the pot — the smell, the slow simmer, the anticipation. Aginares me Moschari Lemonato is exactly that kind of meal. It’s slow-cooked beef, artichokes, and peas in a silky lemon and dill sauce that’s as heartwarming as it is flavorful. This is Yiayia-style cooking at its finest — humble ingredients, no shortcuts, and every bite steeped in tradition.
While it’s the perfect winter comfort food, thanks to the richness of the beef and the warmth of the lemony broth, this dish is just as welcome any time of year. It's vibrant enough for spring, satisfying enough for fall, and truly perfect when you're craving something Greek and nostalgic.
Why You’ll Love This Dish:
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Rich and tangy lemon sauce that begs for crusty bread
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Tender, melt-in-your-mouth beef from slow cooking
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Packed with fibre-rich peas and hearty artichokes
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Full of classic Mediterranean flavours — garlic, olive oil, lemon, dill
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A one-pot wonder that’s even better the next day
Serving Suggestions:
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We love this dish with a side of rice, which soaks up all that lemony sauce beautifully.
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It’s equally good with orzo, or just warm bread for dipping.
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Serve with a simple green salad for a well-rounded Greek table.
AGINARES ME MOSHARI LEMONATO | Beef & Artichokes Stewed in a Lemon Sauce
Mary PolitisIngredients
- 1 kg chuck beef steaks cut into large pieces
- 5 tsp + 5 Tbsp olive oil
- 1 onion chopped
- 3 garlic cloves chopped
- ½ cup white wine
- Juice of 3 lemons
- ¼ cup chopped fresh dill
- 500 g frozen peas
- 500 g artichoke hearts - fresh or frozen
- Fresh dill for garnish
- Salt and pepper to taste
- Water as needed
Instructions
- In a deep pot, heat 5 Tbsp olive oil over medium-high heat and brown the beef on all sides. Remove and set aside.
- Add the remaining olive oil to the same pot, followed by the chopped onion and garlic. Sauté for around 3 minutes until fragrant.
- Deglaze the pan with the white wine and cook off the alcohol for a couple of minutes.
- Add the lemon juice and chopped dill, return the beef to the pot, and pour in just enough water to cover the meat. Season lightly with salt and pepper (you’ll adjust later).
- Cover with a lid, reduce to medium heat, and simmer for 1.5 hours, or until the beef starts to become tender. If the liquid reduces too quickly, add a splash more water — it will cook off.
- Once the meat is tender, stir in the peas and artichokes. Cook uncovered for 20–30 minutes, allowing the vegetables to soften and the sauce to reduce to a rich, lemony glaze. If the artichokes are still not tender, continue cooking with more water as needed.
- Adjust seasoning and garnish with fresh dill before serving.