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Anginares Me Anitho - Artichokes With Dill

Make Anginares Me Anitho - Artichokes With Dill at home with Flour, Olive Or Other Oil, Water, and Cornflour. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 3 tbsp
• 1/4 cup
• 3 cup
• 3 tsp

Method (preview)

1. 1

   Wash artichokes well and cut off stem close to base.

2. 2

   As each artichoke is prepared, rub cut surfaces with a lemon slice from the bowl and place in bowl until all are prepared.

3. 3

   Cook as soon as possible after preparation.

4. 4

   Remove 3 or 4 layers of leaves until the tender inner leaves remain.

5. 5

   Scoop out choke and pink thorny leaves from centre, using a spoon or melon ball scoop.

6. 6

   Cut in half.

7. 7

   In a large pan gently fry spring onion in oil until soft.

8. 8

   Add juice of 1/2 lemon, water, about 2 teaspoons salt and a good grinding of pepper.

9. 9

   Bring to the boil.

10. 10

    Drain prepared artichokes and add to pan with dill.

11. 11

    Return to a slow simmer, cover and simmer gently for 30 minutes or until artichokes are tender.

12. 12

    Stain cooking liquid into a pan and boil until reduced to half original quantity (about 1-1/2 cups).

13. 13

    Keep artichokes hot in a slow oven.

14. 14

    Mix cornflour to a paste with a little cold water and stir into simmering liquid.

15. 15

    Stir until thickened and bubbling and leave to simmer gently.

16. 16

    Beat eggs in a mixing bowl until light and frothy and gradually add remaining lemon juice.

17. 17

    Gradually pour in simmering stock, beating constantly.

18. 18

    Return to pan and stir over low heat for a minute or 2 to cook the egg.

19. 19

    Pile artichokes on a warm platter, pour sauce on top and sprinkle with chopped dill.

20. 20

    Serve as a light meal or as a first course.