INGREDIENTS

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!”