---------- Recipe via Meal-Master (tm) v8.02
  
       Title: ANGINARES ME ANITHO - ARTICHOKES WITH DILL
  Categories: Greek, Appetizers, Vegetables, Vegetarian
       Yield: 8 servings
  
            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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