"This dish is cooked all over Greece. In northern Greece it's made with leeks or lettuce instead of artichokes, as this produce is more readily available there, whereas in Crete, artichokes thrive in the hot weather. We love peeling the artichokes and biting the ends off - they're too good to throw away," says John Rerakis. "Make sure you have plenty of crusty bread for the sauce."
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