Title: Anginares Me Anitho - Artichokes with Dill
Categories: Greek Appetizer Vegetable 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.

From: "The Complete Middle East Cookbook" by Tess Mallos. ISBN: 1 86302 069 1

Typed for you by Karen Mintzias

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