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Anginares Me Anitho - Artichokes With Dill


Serves: 4 as a light meal, 8 as a first course.













Trans-fat Free, Low Carb, Very low in sodium, Low Sodium


12 medium artichokes
1 each lemon
(juice only)
1 slice lemon
3 tablespoons all-purpose flour
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
2 large eggs
1 x dill weed
chopped, for garnish


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

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Nutrition Facts

Serving Size 131g (4.6 oz)
Amount per Serving
Calories 9874% of calories 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?


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