Anginares Me Anitho - Artichokes With Dill Recipe - Cooking Index
Anginares Me Anitho - Artichokes With Dill Recipe - Cooking Index
| 12 | Globe artichokes (medium) | |
| 1 | Lemon - (juice only) | |
| Lemon slices | ||
| 3 tablespoons | Flour - (optional) | |
| 1/2 cup | Chopped scallions - white only | |
| 1/4 cup | Olive or other oil | |
| 1 | Lemon - (juice only) | |
| 3 cups | Water | |
| Salt | ||
| Freshly ground white pepper | ||
| 2 tablespoons | Finely chopped dill | |
| 3 teaspoons | Corn starch | |
| 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 center, 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 corn starch 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.
Source:
Bill Wight
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.