Anginares A La Polita (artichokes With Dill Sauce)

The streets of heaven will be filled with former captives who, through no merit of their own, find themselves redeemed, forgiven, and free. Slaves to sin have become saints. No wonder we will sing a new song – a song of praise to the Redeemer who was slain (Revelation 5:9). We were slaves to sin, condemned to eternal separation from God. Jesus paid the price to redeem us, resulting in our freedom from slavery to sin and our rescue from the eternal consequences of that sin.

Unknown Author

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Greek	Artichoke, Greek, Middle east, Time/life, Vegetables	6	Servings

INGREDIENTS

1/2	c	Lemon juice, fresh
1/4	c	Flour
1	c	Water
6		Artichoke
1	c	Olive oil
1/2	c	Onion, finely chopped
1/4	c	Dill, fresh or 1 tablespoon
		dried dill weed
2	t	Salt

INSTRUCTIONS

In a large, deep bowl, beat the lemon juice and flour together with a
whisk or spoon, add the water and beat to a smooth thin paste.  Set
aside. With a small, sharp knife, trim 1/8 inch off the stem end of
each artichoke and peel the tough outer skin from the remaining stem.
Snap off the small bottom leaves and any bruised or discolored outer
leaves. Lay each artichoke on its side, grip it firmly, and with a
large knife slice about 1 inch off the top.  Spread the top leaves
apart gently and pull out the inner core of thistle like yellow
leaves. With a long handled spoon, scrape out the hair choke inside.
Drop the artichokes into the lemon juice mixture, turning them about
to coat them evenly and let them soak while you make the sauce. Heat
the olive oil over moderate heat in a shallow enameled or stainless
steel casserole large enough to hold the artichokes comfortably. Add
the onions and cook for 5 minutes, or until they are soft and
transparent but not brown.  Drain the artichoke soaking liquid into
the casserole, add the dill and salt and, stirring constantly, bring
to a boil over high heat. Lay  the artichokes side by side in the
sauce and baste them thoroughly. Reduce the heat to low, cover
tightly, and simmer for 20 minutes. Then turn the artichokes over  and,
basting occasionally, simmer 25 minutes longer, or until their  bases
show no resistance when pierced with the pint of a small knife.  Remove
from the heat and let the artichokes cool to room temperature.  To
serve, arrange on a platter and spoon the sauce over them. Source:
Time Life Series: Middle Eastern Cooking "crica 69"  MMed by:
earl.cravens@salata.com Posted to recipelu-digest by GramWag
<GramWag@aol.com> on Mar 18, 1998

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 352 Calories From Fat: 320 Total Fat: 36.2g Cholesterol: 0mg Sodium: 782.2mg Potassium: 115.3mg Carbohydrates: 7.8g Fiber: <1g Sugar: 1.1g Protein: 1.2g