Anginares Me Anitho - Artichokes With Dill
Serves: 4 as a light meal, 8 as a first course.
Yield
8 servingsPrep
40 minCook
50 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | medium |
artichokes
globe |
*
|
| 1 | each |
lemon
(juice only) |
|
| 1 | slice |
lemon
|
*
|
| 3 | tablespoons |
all-purpose flour
(optional) |
|
| ½ | cup |
scallions, spring or green onions
chopped, white only |
|
| ¼ | cup |
olive oil
|
|
| 1 | each |
lemon
(juice only) |
|
| 3 | cups |
water
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
white pepper
freshly ground |
*
|
| 2 | tablespoons |
dill weed
finely chopped |
|
| 3 | teaspoons |
cornstarch
|
|
| 1 | x |
water
cold |
*
|
| 2 | large |
eggs
|
|
| 1 | x |
dill weed
chopped, for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | medium |
artichokes
globe |
*
|
| 1 | each |
lemon
(juice only) |
|
| 1 | slice |
lemon
|
*
|
| 45 | ml |
all-purpose flour
(optional) |
|
| 118 | ml |
scallions, spring or green onions
chopped, white only |
|
| 59 | ml |
olive oil
|
|
| 1 | each |
lemon
(juice only) |
|
| 7.1E+2 | ml |
water
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
white pepper
freshly ground |
*
|
| 3E+1 | ml |
dill weed
finely chopped |
|
| 15 | ml |
cornstarch
|
|
| 1 | x |
water
cold |
*
|
| 2 | 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.
