| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Greek | Appetizers, Greek, Vegetables, Vegetarian | 8 | Servings |
INGREDIENTS
| Karen Mintzias | ||
| 12 | Globe artichokes | |
| 1 | Lemon, juice only | |
| Lemon slices | ||
| 3 | T | 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 | T | Finely chopped dill |
| 3 | t | Cornflour |
| Cold water | ||
| 2 | Eggs | |
| Chopped dill for garnish | ||
| 86302 | 9 1 |
INSTRUCTIONS
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 Typed for you by Karen Mintzias From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 186
Calories From Fat: 74
Total Fat: 8.3g
Cholesterol: 46.5mg
Sodium: 239.3mg
Potassium: 780.3mg
Carbohydrates: 24.5g
Fiber: 10.6g
Sugar: 2.5g
Protein: 8.4g