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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 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
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