Again, self-love can produce a love for God through a lack of conviction of sin. Some people have no sense of the vileness of sin, and no sense of God’s infinite and holy opposition to it. They think God has no higher standards than they have! So they get on well with him and feel a sort of love for him, but they are loving an imaginary God, not the real God. Then there are others whose self-love produces a sort of love for God simply because of the material blessings they have received from His providence. There is nothing spiritual in this either!

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Fruits	Greek	Greek, Appetizers, Vegetables	6	Servings

INGREDIENTS

6	sm	Fresh globe artichokes
1 1/2	oz	Tarama; rinsed if necessary =OR=- Smoked skinned cod's roe
1	tb	Finely grated onion pulp
2	lg	Juicy lemons
1	c	Fruity olive oil
		Salt
		Freshly ground white pepper
		Source: Recipes from a Greek Island – by Susie Jacobs
		ISBN: 0-671-74531-X

INSTRUCTIONS

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 15-40 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.
Typed for you by Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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