Aginares ala polita

Aginares ala polita

Braised artichokes

By
From
The Complete Middle Eastern Cookbook
Serves
6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
12 globe artichoke hearts
4 spring onions, chopped
500g baby carrots, scraped
12 small onions, peeled
12 small new potatoes, scraped
1 lemon, juiced
185ml olive oil
chicken stock or water
salt and freshly ground black pepper, to season
1 tablespoon dill, chopped, plus extra to garnish
or 1 tablespoon flat-leaf parsley, chopped, plus extra to garnish
1 tablespoon cornflour

Method

  1. To prepare the artichoke hearts, remove 3-4 layers of leaves until tender inner leaves remain. Scoop out the hairy choke and pink thorny leaves from the centre, using a spoon or melon ball scoop. Leave whole, or cut in half.
  2. Line a wide-based saucepan with the spring onions. Arrange the artichoke hearts and other vegetables on top.
  3. Add the lemon juice, oil and enough water or chicken stock to barely cover. Season with salt and pepper and sprinkle the dill or parsley over the vegetables.
  4. Cover and simmer gently for 30 minutes, or until the vegetables are tender.
  5. Remove the vegetables to a heated platter with a slotted spoon, arranging them attractively. Keep them hot.
  6. Mix the cornflour to a paste with a little cold water and stir it into the liquid in the pan. Let it boil gently for 2 minutes, until thickened.
  7. Pour the sauce over the vegetables and serve sprinkled with some more chopped herbs.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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