Aginares oma

Aginares oma

Raw artichokes

By
From
The Complete Middle Eastern Cookbook
Photographer
Alan Benson

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. In Cyprus the globe artichoke is enjoyed more often raw than cooked. Use young artichokes and remove three or four layers of leaves to expose the hearts. Cut off the top section of the leaves and trim carefully around the base to neaten. Cut into quarters and remove the choke with a spoon.
  2. Drop the artichokes into a bowl of water, to which the juice of two lemons has been added.
  3. When ready to serve, drain well and serve with crisp celery sticks as a meze.
  4. Lemon wedges can be added for squeezing to individual taste, or the artichokes may be dipped into bakdounis bi tahini, a parsley and tahini sauce that in Cypress is known as tahinosalata.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again