By Despina Panagakos Yeargin

Published in the TML Magazine Issue 7, 2020

  • ½ cup extra-virgin olive oil
  • 1 large sweet onion like Vidalia, chopped (about 2 cups)
  • 2 teaspoons salt
  • ½ teaspoon black pepper
  • 20 oz Fordhook lima beans, frozen (usually in 10 oz packs)
  • 16-18 oz artichoke hearts, frozen (usually in 8 or 9 oz packs)
  • 1 can diced tomatoes with juice 1/3 cup chopped fresh dill
  • 3 cups water

To Finish:

  • 2 tablespoons chopped fresh dill
  • 3-4 fresh green onions, sliced
  1. Heat a large covered pot over medium-high heat. Pour in the oil, and add the onions and salt. The salt will help the onion to render it sugary notes and soften.
  2. When the onion is ready, add the artichokes and lima beans (still frozen) and the remaining ingredients. Stir lightly and bring to a boil. Reduce heat to medium and cover with the lid.
  3. About 30 minutes later, check to make sure everything is tender. Stir in the reserved dill and green onions and cook about ten minutes more.

Notes: This dish and many other stewed vegetable dishes provide a healthy and hearty summer dinner. In the Greek Heritage Kitchen, they are listed as Lathera, which translates rather poorly as “oily dishes.” Although the amount of olive oil seems excessive, it combines with the water and tomatoes and elevates the pan juices to the essence of summertime. We also now know of the health benefits of extra-virgin olive oil, so there is no need to be afraid, after all, one half cup of olive oil is only six tablespoons of oil. That’s one tablespoon of oil per person in a recipe which yields six or more servings, even less if served as a side dish. Stop worrying. This stew is the main course, served with French bread, Kalamata olives and Feta cheese on the side. Many people with Western tastes and habits will prefer to serve it as a side dish. In the Greek Heritage Kitchen, and in my home, this is the star of the meal.


Our issues are timeless throughout the year, therefore they are not numbered by seasons, but by numbers.