CONSTANTINOPLE-STYLE ARTICHOKES

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.