Step by Step Instructions
- Step 1: Prepare the mageiritsa. Heat the olive oil in a large saucepan and add the onions, the carrots and the fennel. Sauté for 10 minutes until they soften and add the mushrooms, the artichokes and sauté for another 5 minutes.
- Step 2: Pour in the tsipouro and wait for 1-2 minutes until it evaporates. Add the stock, salt, pepper and boil.
- Step 3: Then add the chervil, the Mediterranean hartwort, the chard, parsley and the fennel and cook for approximately 20 minutes, until the chard and the mushrooms soften.
- Step 4: Put the orange zest, the juice, the tahini and the corn flour in a bowl, mix well and start adding spoonfuls of the mageiritsa stock, until the tahini dissolves and then pour the whole mixture in the saucepan. Boil the mageiritsa for 2-3 minutes, until it slightly thickens and remove from the heat.
- Step 5: The mageiritsa is served steamy in deep dishes.
Ingredient List
- 1 large fennel (finely chopped)
- 200ml extra virgin olive oil
- 10 spring onions (sliced)
- 1 large onion (finely chopped)
- 3 large carrots (finely chopped)
- 200g dried mushrooms variety (soaked in warm water for 15 minutes)
- 330g artichokes with leeks (drained)
- 2L vegetable stock
- salt
- ground black pepper
- 1 bunch of chervil (coarsely chopped)
- 2 large bunches of chard (leaves only, coarsely chopped)
- 1 bunch of Mediterranean hartwort (coarsely chopped)
- 2tbsp fennel
- 2tbsp parsley
- the zest of 1 orange
- the juice of 2 oranges
- 3tbsp tahini
- 2tsp corn flour