Ingredients
- 12 Each Globe artichokes
- 1 each Lemon juice only
- Lemon slices
- 3 tbsp flour optional
- 1/2 cup scallinos white part only, Chopped
- 1/4 cup olive oil
- 1 each Lemon juice only
- 3 cups Water
- salt
- Freshly ground white pepper
- 2 tbsp Dill Weed Finely chopped
- 3 tsp Cornflour
- Cold Water
- 2 each Eggs
- Chopped dill for garnish
Servings: people
Instructions
- 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.
- Strain 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 simmering stock into eggs, 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.
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