anginares me anitho - artichokes with dill

Categories
Greek
Main dish
Appetizer
Vegetable
Vegetarian
Yield
8 servings
MeasureIngredient
  Karen Mintzias
12 mediums Globe artichokes
Lemon (juice only)
  Lemon slices
3 tablespoons Flour (optional)
½ cup Chopped scallinos,white only
¼ cup Olive or other oil
Lemon (juice only)
3 cups Water
  Salt
  Freshly ground white pepper
2 tablespoons Finely chopped dill
3 teaspoons Cornflour
  Cold water
Eggs
  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

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