Artichokes with lemon and dill

Yield: 4 servings

Measure Ingredient
2 tablespoons Lemon juice
¼ cup Lemon juice
6 Artichokes, fresh (3-4 lbs)
1 Lemon, halved
⅓ cup Olive oil
8 Green onions, chopped
3 cups Water (or more)
¼ cup Fresh dill, chopped
2 teaspoons Sugar
1½ teaspoon Salt
2 tablespoons Flour

Pour 2 Tbsp lemon juice into a large bowl of water. Cut stem from 1 artichoke; pull off and discard 3 outer bottom layers of leaves, exposing pale green base. Carefully trim base and leaf ends. Cut arichoke in half. Using a small spoon, remove choke and prickly leaves from center. Rub cut edge of artichoke with the cut side of lemon half. Place artichoke in bowl of lemon water. Repeat with remaining artichokes.

Heat oil in a large Dutch oven over med-high heat. Add chopped green onions, saute until tender about 3 minutes. Add 3 cups water, dill, sugar, salt and ¼ cup lemon juice. Bring to simmer. Drain artichokes, add to Dutch oven; cover and simmer until artichoke bottoms are tender and leaves can be pulled off easily; occasionally push artichokes under water while cooking, about 30 minutes. Using slotted spoon, transfer artichokes to platter and cover with foil to keep warm.

Place flour in small bowl, whisk in ½ cup of the cooking liquid.

Pour flour mixture into liquid in Dutch oven; bring to boil, stirring constantly and thinning with more water if necessary, about 2 minutes. Season with salt & pepper. Pour over artichokes and serve warm or room temperature.

From: Bon Appetit, May 1995, 'The Mediterranean, A Delicious Voyage of Discovery' Typed by: Bob 8-{)

Submitted By ROBERT WHITE On 05-16-95

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