INGREDIENTS

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 86302 069
1
Typed for you by Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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