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Anginares Me Anitho - Artichokes With Dill

Category: Greek

Author: The Savvybearcat

Date: 1/1/2007

Rating:

(4.3) by 3 users

Ingredients:

Karen Mintzias
12 medium Globe artichokes
1 Lemon (juice only)
Lemon slices
3 tbsp Flour (optional)
1/2 cup Chopped scallinos,white only
1/4 cup Olive or other oil
1 Lemon (juice only)
3 cup Water
Salt
Freshly ground white pepper
2 tbsp Finely chopped dill
3 tsp Cornflour
Cold water
2 Eggs
Chopped dill for garnish

Instructions:

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 1/2 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 1-1/2 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