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Anginares Me Anitho - Artichokes With Dill

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Submitted by fej1n1

Anginares me anitho: Greek artichokes braised with spring onions, fresh dill, and lemon, then finished with a silky avgolemono egg-lemon sauce. The springtime Athenian classic.

YIELD

8 servings

PREP

40 min

COOK

50 min

READY

90 min

Anginares me anitho is the spring-on-a-plate Greek dish that shows up at every Easter table and tavern menu when artichokes are at their peak. The technique is classically Greek: the artichokes get gently braised with spring onions, lemon juice, and dill, then everything gets finished with avgolemono (the legendary Greek egg-lemon sauce that turns a simple braise into something elegant).

The lemon-water bath is the move every artichoke recipe demands. Cut artichokes oxidize and turn brown within minutes, ruining the dish’s appearance. The acidulated water (lemon juice plus optional flour) keeps the cut surfaces creamy white until they hit the pan.

The avgolemono finish is what separates this from a simple braised artichoke dish. Beating eggs with lemon juice, then slowly tempering them with hot cooking liquid creates a silky, glossy sauce that coats the artichokes. Drizzle the hot stock in slowly while beating constantly, otherwise the eggs scramble.

Chef Tips

  • Use medium-sized globe artichokes, baby artichokes are tender but the flavor is less intense, while large ones have tougher leaves
  • The melon ball scoop method for removing the choke is genuinely the easiest, scrape under the pink-tipped center leaves to remove the prickly fibers cleanly
  • Don’t skip the optional flour in the holding water, it dramatically reduces oxidation compared to lemon water alone
  • Reduce the cooking liquid by half before adding the cornstarch slurry, this concentrates the flavor and ensures the avgolemono has enough body
  • Eat warm, not hot, the avgolemono breaks if reheated and the dish loses its silky character

Variations

  • Substitute fennel fronds for half the dill for a Sicilian-Greek crossover
  • Add 1 cup of fresh peas in the last 5 minutes of braising for an artichokes-and-peas version
  • Use frozen artichoke hearts (thawed and drained) for a 30-minute weeknight version

Ingredients

12 12
MEDIUM MEDIUM ARTICHOKE
globe *
1 1
EACH LEMON
(juice only)
1 1
SLICE SLICE LEMON *
3 45
TABLESPOONS ML ALL-PURPOSE FLOUR
(optional)
½ 118
CUP ML SCALLIONS, SPRING OR GREEN ONIONS
chopped, white only
¼ 59
CUP ML OLIVE OIL
1 1
EACH LEMON
(juice only)
3 710
CUPS ML WATER
1
X SALT
to taste *
1
X WHITE PEPPER
freshly ground, to taste *
2 30
TABLESPOONS ML DILL WEED
finely chopped
3 15
TEASPOONS ML CORNSTARCH
1
X WATER
cold, to taste *
2 2
LARGE LARGE EGGS
1
X DILL WEED
chopped, for garnish *

Directions

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 to 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 ½ 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 1½ 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 131g (4.6 oz)
Amount per Serving
Calories 98 74% from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 53mg 18%
Sodium 24mg 1%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 2%
Sugars g
Protein 5g
Vitamin A 3% Vitamin C 12%
Calcium 3% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
 

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