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Recipe Name: Anginares Me Anitho - Artichokes With Dill Submitted by: Administrator
Source: Source Description:
Ethnicity: Greek Last Modified: 2/22/2014
Base: Vegetables Comments:
Preparation Time:
Number of Servings: 8

Karen Mintzias
12 Globe artichokes
1 Lemon, juice only
Lemon slices
3 Tablespoon(s) Flour, optional
1/2 Cup(s) Chopped scallinos, white only
1/4 Cup(s) Olive or other oil
3 Cup(s) Water
Freshly Ground White Pepper
2 Tablespoon(s) Finely chopped dill
3 Teaspoon(s) Cornflour
Cold water
2 Eggs
Chopped dill for garnish
86302 9 1
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

Nutrition (calculated from recipe ingredients)
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

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