Anginares Me Anitho - Artichokes with Dill

Title:
Anginares Me Anitho - Artichokes with Dill

Yield:
8 Servings

Categories:
Greek,
Appetizers,
Vegetables,
Vegetarian




Ingredients:





          Karen Mintzias


    12 md Globe artichokes


     1    Lemon (juice only)


          Lemon slices


     3 tb Flour (optional)


   1/2 c  Chopped scallinos,white only


   1/4 c  Olive or other oil


     1    Lemon (juice only)


     3 c  Water


          Salt


          Freshly ground white pepper


     2 tb Finely chopped dill


     3 ts Cornflour


          Cold water


     2    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 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


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini