Anginares Me Anitho - Artichokes with Dill

1 Lemon (juice only) Lemon slices

3 tb Flour

1/2 c Chopped scallinos,white only

1/4 c Olive or other oil

1 Lemon (juice only)

3 c Water Salt Freshly ground white pepper

2 tb Finely chopped dill

3 ts Cornflour Cold water

2 Eggs Chopped dill for garnish Serves:

4 as a light meal,

8 as a first course Cooking time:

45-50 minutes Wash artichokes well and cut off stem close to base. Have ready a bowl of cold water with the juice of

1 lemon and some lemon slices added. If desired stir in

2-3 tablespoons flour as this is quite effective in preventing discoloration. As each artichoke is prepared, rub cut surfaces with a lemon slice from the bowl and place in bowl until all are prepared. Cook as soon as possible after preparation. Remove

3 or 4 layers of leaves until the tender inner leaves remain. Scoop out choke and pink thorny leaves from centre, using a spoon or melon ball scoop. Cut in half. In a large pan gently fry spring onion in oil until soft. Add juice of

1/2 lemon, water, about 2 teaspoons salt and a good grinding of pepper. Bring to the boil. Drain prepared artichokes and add to pan with dill. Return to a slow simmer, cover and simmer gently for 30 minutes or until artichokes are tender. Stain cooking liquid into a pan and boil until reduced to half original quantity (about 1-1/2 cups). Keep artichokes hot in a slow oven. Mix cornflour to a paste with a little cold water and stir into simmering liquid. Stir until thickened and bubbling and leave to simmer gently. Beat eggs in a mixing bowl until light and frothy and gradually add remaining lemon juice. Gradually pour in simmering stock, beating constantly. Return to pan and stir over low heat for a minute or 2 to cook the egg. Pile artichokes on a warm platter, pour sauce on top and sprinkle with chopped dill. Serve as a light meal or as a first course. From: "The Complete Middle East Cookbook" by Tess Mallos. ISBN: