CONSTANTINOPLE-STYLE ARTICHOKES
Serves :
4
Preparation Time :
Cooking Time :

Preparation Method :
- Break off the artichoke stems, trim the bases, and remove the tough dark green leaves and the chokes, leaving the tender cup-shaped bases.
- As you prepare each artichoke, put it into a bowl of water mixed with2 tablespoons of the lemon juice and the flour to prevent discoloration.
- Heat the oil in a large wide pan over high heat. Add the onion, scalions, and carrots and cook, stirring occasionally, for 3-4 minutes, until softened.
- Drain the artichokes and add to the pan together with the potatoes, peas, if using, and dill. Season with salt and pepper and pour in 1 cup (250 ml/8 fl oz) hot water.
- Cover and simmer for about30 minutes, or until the artichokes and potatoes are tender and the sauce has reduced. If necessary, add more hot water during cooking.
- Beat the egg with the remaining lemon juice in a bowl and whisk in a ladle of the cooking juices, and then pour the mixture over the artichokes.
- Shake the pan to distribute the sauce evenly. Remove the pan from the heat.
- Arrange the artichoke hearts on a platter, fill with the chopped vegetables and peas, and surround with the potato quarters.
INGREDIENTS
- 8 globe artichokes
- 6 tablespoons freshly squeezed lemon juice
- 2 tablespoons all-purpose (plain) flour
- 120 ml Cooking oil
- 1 onion, grated
- 4 scallions (spring onions), chopped
- 2 carrots, sliced
- 2 large potatoes, cut into quarters
- 120 grams peas (optional)
- 4 tablespoons finely chopped fresh dill
- Salt and pepper
- 1 egg
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