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Anginares Tarama

 

A greek island recipe.
29

Yield

6

servings

Prep

10

min

Cook

40

min

Ready

50

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
 

Ingredients

6 small artichokes
fresh globe
*
1 ½ ounces tarama
rinsed if needed, or smoked skinned cod's roe
*
1 tablespoon onions
finely grated into a pulp
2 large lemons
juicy
1 cup olive oil, extra-virgin
fruity
1 x salt
*
1 x white pepper
*

Directions

To clean the artichokes, cut off the stems flush with the base, remove any tough, unsightly outer leaves and cut off the top one-third of the flower bud itself.

Force the leaves open a little, and rinse under cold water, with a squeeze of lemon or a splash of vinegar to prevent discoloring.

Place the artichokes upside-down in a pot large enough to hold them all in one layer and pour in boiling water to come one-fourth of the way up the sides.

Salt and simmer 15 to 40 minutes, depending on their age and size - until the heart is just tender when pricked with a fork.

Drain and refresh them under cold water; drain again and chill.

Beat the tarama or smoked cod's roe with the grated onion. You can do this easily in a food processor. Finely grate the zest of one lemon and beat in, with 2 teaspoons boiling water.

Squeeze the juice of both lemons. Alternately dribble in lemon juice and olive oil, beating each addition in before adding the next, as though making mayonnaise - it may not need all the oil.

If you are doing this by hand, it take perseverence and elbow grease to make it nice and light.

Taste and season with pepper. Open the artichokes and remove the inner, soft leaves and then the hairy choke. Spoon tarama into the cup of leaves.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 66g (2.3 oz)
Amount per Serving
Calories 326100% of calories from fat
 % Daily Value *
Total Fat 36g 56%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1mg 0%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 3%
Sugars g
Protein 1g
Vitamin A 0% Vitamin C 25%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?

 

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