Yield: 8 servings
Measure | Ingredient |
---|---|
\N \N | Karen Mintzias |
12 mediums | Globe artichokes |
1 \N | Lemon (juice only) |
\N \N | Lemon slices |
3 tablespoons | Flour (optional) |
½ cup | Chopped scallinos,white only |
¼ cup | Olive or other oil |
1 \N | Lemon (juice only) |
3 cups | Water |
\N \N | Salt |
\N \N | Freshly ground white pepper |
2 tablespoons | Finely chopped dill |
3 teaspoons | Cornflour |
\N \N | Cold water |
2 \N | Eggs |
\N \N | Chopped dill for garnish |
Serves: 4 as a light meal, 8 as a first course Cooking time: 45-50 minutes
Wash artichokes well and cut off stem close to base. Have ready a bowl of cold water with the juice of 1 lemon and some lemon slices added. If desired stir in 2-3 tablespoons flour as this is quite effective in preventing discoloration.
As each artichoke is prepared, rub cut surfaces with a lemon slice from the bowl and place in bowl until all are prepared. Cook as soon as possible after preparation.
Remove 3 or 4 layers of leaves until the tender inner leaves remain.
Scoop out choke and pink thorny leaves from centre, using a spoon or melon ball scoop. Cut in half. In a large pan gently fry spring onion in oil until soft. Add juice of ½ lemon, water, about 2 teaspoons salt and a good grinding of pepper. Bring to the boil.
Drain prepared artichokes and add to pan with dill. Return to a slow simmer, cover and simmer gently for 30 minutes or until artichokes are tender. Stain cooking liquid into a pan and boil until reduced to half original quantity (about 1-½ cups). Keep artichokes hot in a slow oven.
Mix cornflour to a paste with a little cold water and stir into simmering liquid. Stir until thickened and bubbling and leave to simmer gently.
Beat eggs in a mixing bowl until light and frothy and gradually add remaining lemon juice. Gradually pour in simmering stock, beating constantly. Return to pan and stir over low heat for a minute or 2 to cook the egg.
Pile artichokes on a warm platter, pour sauce on top and sprinkle with chopped dill. Serve as a light meal or as a first course.
From: "The Complete Middle East Cookbook" by Tess Mallos. ISBN: 1 86302 069 1
Typed for you by Karen Mintzias