Anginares Me Anitho - Artichokes with Dill
12 md Globe artichokes Salt
1 Lemon (juice only) Freshly ground white pepper
Lemon slices 2 tb Finely chopped dill
3 tb Flour (optional) 3 ts Cornflour
1/2 c Chopped scallinos,white only Cold water
1/4 c Olive or other oil 2 Eggs
1 Lemon (juice only) Chopped dill for garnish
3 c Water
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.
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