European Recipes: Greek Recipes: Anginares Me Anitho - Artichokes With Dill

Recipe via Meal-Master (tm) v8.02

       Title: ANGINARES ME ANITHO - ARTICHOKES WITH DILL
Categories: Greek, Appetizers, Vegetables, Vegetarian
       Yield: 8 servings

            Karen Mintzias
      12 md Globe artichokes
       1    Lemon (juice only)
            Lemon slices
       3 tb Flour (optional)
     1/2 c Chopped scallinos,white only
     1/4 c Olive or other oil
       1    Lemon (juice only)
       3 c Water
            Salt
            Freshly ground white pepper
       2 tb Finely chopped dill
       3 ts Cornflour
            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 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 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 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. Serve as a light meal or as a first course.