Name: Anginares Me Anitho - Artichokes with Dill
Ingredients: 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

A denial of the resurrection does not figure in early anti-Christian apologetics. That would be the obvious thing to attack if you wanted to stamp out this fledgling religion, right? But no one attacks it. Why do you think that is? I think it was because too many people knew it was true. There may have been bewilderment about its significance, but the fact of Jesus’ resurrection was never denied. Jesus was clearly raised from the dead. The argument was simply about what that could possibly mean.

Mark Dever

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs	Greek	Greek, Appetizers, Vegetables, Vegetarian	8	Servings

INGREDIENTS

		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

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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