Anginares me anitho - artichokes with dill

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