Yield: 6 servings
|½ cup||Lemon juice, fresh|
|1 cup||Olive oil|
|½ cup||Onion; finely chopped|
|¼ cup||Dill, fresh or 1 tablespoon|
|;dried dill weed|
In a large, deep bowl, beat the lemon juice and flour together with a whisk or spoon, add the water and beat to a smooth thin paste. Set aside.
With a small, sharp knife, trim ⅛ inch off the stem end of each artichoke and peel the tough outer skin from the remaining stem. Snap off the small bottom leaves and any bruised or discolored outer leaves. Lay each artichoke on its side, grip it firmly, and with a large knife slice about 1 inch off the top. Spread the top leaves apart gently and pull out the inner core of thistle like yellow leaves. With a long handled spoon, scrape out the hair choke inside.
Drop the artichokes into the lemon juice mixture, turning them about to coat them evenly and let them soak while you make the sauce.
Heat the olive oil over moderate heat in a shallow enameled or stainless steel casserole large enough to hold the artichokes comfortably. Add the onions and cook for 5 minutes, or until they are soft and transparent but not brown. Drain the artichoke soaking liquid into the casserole, add the dill and salt and, stirring constantly, bring to a boil over high heat.
Lay the artichokes side by side in the sauce and baste them thoroughly. Reduce the heat to low, cover tightly, and simmer for 20 minutes. Then turn the artichokes over and, basting occasionally, simmer 25 minutes longer, or until their bases show no resistance when pierced with the pint of a small knife. Remove from the heat and let the artichokes cool to room temperature. To serve, arrange on a platter and spoon the sauce over them.
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Source: Time Life Series: Middle Eastern Cooking "crica 69" MMed by: earl.cravens@...
Submitted By EARL CRAVENS On 03-11-95