Name: Artichokes with Lemon And Dill
Ingredients: 2 tb Plus 1/4 cup fresh lemon juice; 6 Fresh artichokes; (about 3 3/4 pounds); 1 Lemon; halved; 1/3 c Olive oil; 8 Green onions; chopped (about 2; ; cups); 3 c Water; (or more); 1/4 c Chopped fresh dill; 2 ts Sugar; 1 1/2 ts Salt; 2 tb All purpose flour

We are trusted to spread the spirit of love. Tenderness in judgment, the habit of thinking the best of one another, unwillingness to believe evil, grief if we are forced to do so, eagerness to believe good, joy over one recovered from any slip or fall, unselfish gladness in another’s joys, sorrow in another’s sorrow, readiness to do anything to help another entirely irrespective of self – all this and much more is included in that wonderful word love. If love weakens among us, if it ever becomes possible to tolerate the least shadow of an unloving thought, our Fellowship will begin to perish. Unlove is deadly. It is a cancer. It may kill slowly but it always kills in the end. Let us fear it, fear to give room to it as we should fear to nurse a cobra. It is deadlier than any cobra. And just as one minute drop of the almost invisible cobra venom spreads swiftly all over the body of one into whom it has been injected, so one drop of the gall of unlove in my heart or yours, however unseen, has a terrible power of spreading all through our Family, for we are one body – we are parts of one another. If one member suffers loss, all suffer loss. Not one of us liveth to herself.

Amy Carmichael

CATEGORY	CUISINE	TAG	YIELD
	Dutch	May 1995	1	servings

INGREDIENTS

2	tb	Plus 1/4 cup fresh lemon juice
6		Fresh artichokes; (about 3 3/4 pounds)
1		Lemon; halved
1/3	c	Olive oil
8		Green onions; chopped (about 2
		; cups)
3	c	Water; (or more)
1/4	c	Chopped fresh dill
2	ts	Sugar
1 1/2	ts	Salt
2	tb	All purpose flour

INSTRUCTIONS

Pour 2 tablespoons lemon juice into large bowl of water. Cut stem
from 1 artichoke; pull off and discard 3 outer bottom layers of
leaves, exposing pale green base. Carefully trim artichoke base and
leaf ends. Cut artichoke in half. Using small spoon, remove choke and
prickly leaves from center. Rub cut edges of artichoke with cut side
of lemon half. Place artichoke in bowl of water and lemon juice.
Repeat trimming of remaining artichokes, placing each in water with
lemon juice.
Heat oil in large Dutch oven over medium-high heat. Add green onions;
saute until tender, about 3 minutes. Add 3 cups water, dill, sugar,
salt and 1/4 cup lemon juice. Bring to simmer. Drain artichokes; add
to Dutch oven. Cover, simmer until artichoke bottoms are tender and
leaves can be pulled off easily, occasionally pushing artichokes
under water, about 30 minutes. Using slotted spoon, transfer
artichokes to platter; reserve cooking liquid. Test artichokes with
foil to keep warm, if desired.
Place flour in small bowl. Whisk in 1/2 cup cooking liquid. Pour flour
mixture into liquid in Dutch oven; bring to boil, stirring. Cook until
sauce thickens, stirring constantly and thinning with more water if
necessary, about 2 minutes. Season with salt and pepper. Pour over
artichokes. Serve warm or at room temperature.
Serves 4.
Bon Appetit May 1995
Converted by MC_Buster.
Per serving: 719 Calories (kcal); 72g Total Fat; (86% calories from
fat); 3g Protein; 23g Carbohydrate; 0mg Cholesterol; 3240mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 1/2
Fruit;
14 1/2    Fat; 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.

A Message from our Provider:

“Do you only BELIEVE in God? How about loving him!”