Lemon Artichokes (Anghinares Avgholemono ) |
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Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 6 |
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Another recipe from the April 1980 issue of Bon Apetit featuring an Easter Feast from the Greek Islands as prepared by Theonie Diakidis Mark. Ingredients:
6 large artichokes |
1/2 cup white vinegar |
1 medium onions or 1 large onion, finely diced |
1/2 cup fresh dill, chopped |
1/3 cup olive oil |
1 1/2 cups chicken broth |
1/4 cup fresh lemon juice |
salt & freshly ground black pepper, to taste |
2 egg yolks |
3 tablespoons fresh lemon juice |
1 teaspoon arrowroot or 1 teaspoon cornstarch |
salt & freshly ground black pepper, to taste |
1 cup chicken broth |
Directions:
1. Artichokes:.
2. Trim base from artichokes; remove hard outer leaves and cut off top third.
3. Bring enough water to cover artichokes to boil with vinegar in a large pan.
4. Add artichokes and boil 15 to 20 minutes.
5. When cool, remove chokes.
6. Line bottom of casserole with onion and dill.
7. Arrange artichokes over and sprinklie with oil.
8. Cook uncovered over medium heat about 10 minutes.
9. Combine broth,lemon juice, salt and pepper and pour over artichokes.
10. Cover and cook until artichokes are tender and juice is reduced, about 45 minutes.
11. Transfer to serving platter and fill centers with warm Lemon Sauce.
12. Lemon Sauce:.
13. Whisk egg yolks in nonaluminum saucepan until frothy.
14. Add lemon juice, arrowroot and salt and pepper.
15. Slowly whisk in broth.
16. Cook over medium heat, stirring constantly,until sauce thickens; do NOT boil.
17. Keep warm.
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