Aginares me anitho

Aginares me anitho

Artichokes with dill

By
From
The Complete Middle Eastern Cookbook
Serves
8
Photographer
Alan Benson

Ingredients

Quantity Ingredient
12 globe artichokes
60ml olive oil
60g spring onions, chopped, white part only
1 lemon, juiced
salt and ground freshly ground white pepper, to taste
2 tablespoons dill, finely chopped, plus extra to garnish
3 teaspoons cornflour
2 eggs

Method

  1. To prepare the artichokes, remove the tough outer leaves and trim carefully around the base, just enough to neaten. Cut off 3 cm from the top and trim the remaining leaf ends with scissors. If the artichokes are of a good shape and quality, it is not necessary to trim the leaf ends. Cut each one in half.
  2. Heat the oil in a large saucepan and gently fry the spring onion until soft. Add half the lemon juice and 750 ml water. Season generously with salt and pepper and bring to the boil.
  3. Drain the artichokes and add them to the pan with the dill. Return to a slow simmer, then cover and simmer gently for 30 minutes, or until the artichokes are tender.
  4. Lift the artichokes out with a slotted spoon and keep them hot in the oven, at 150°C. Strain the cooking liquid into another saucepan and boil until it has reduced by half.
  5. Mix the cornflour to a paste with a little cold water and stir it into the simmering liquid. Stir until thickened and bubbling and leave to simmer gently.
  6. Beat the eggs in a mixing bowl until light and frothy and gradually add the remaining lemon juice. Gradually pour in the simmering stock, beating constantly. Return the mixture to the pan and stir it over low heat for a minute or two to cook the egg.
  7. Pile the artichokes on a warm platter. Drizzle with the sauce and sprinkle with a little more dill. Serve as a first course or a light meal.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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