Anginares A La Polita (Artichokes With Dill Sauce)
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Anginares A La Polita (Artichokes With Dill Sauce)
  Dill    Middle east    Greek    Sauces    Artichoke    Vegetables  
Last updated 6/12/2012 1:03:59 AM. Recipe ID 28256. Report a problem with this recipe.
[an error occurred while processing this directive]

      Title: Anginares a la polita (artichokes with dill sauce)
 Categories: Middle east, Greek, Vegetables, Artichoke, Time/life
      Yield: 6 Servings
    1/2 c  Lemon juice, fresh
    1/4 c  Flour
      1 c  Water
      6 md Artichoke
      1 c  Olive oil
    1/2 c  Onion; finely chopped
    1/4 c  Dill, fresh or 1 tablespoon
           ;dried dill weed
      2 ts Salt
    In a large, deep bowl, beat the lemon juice and flour together with
  a whisk or spoon, add the water and beat to a smooth thin paste.  Set
    With a small, sharp knife, trim 1/8 inch off the stem end of each
  artichoke and peel the tough outer skin from the remaining stem. Snap
  off the small bottom leaves and any bruised or discolored outer
  leaves. Lay each artichoke on its side, grip it firmly, and with a
  large knife slice about 1 inch off the top.  Spread the top leaves
  apart gently and pull out the inner core of thistle like yellow
  leaves. With a long handled spoon, scrape out the hair choke inside.
  Drop the artichokes into the lemon juice mixture, turning them about
  to coat them evenly and let them soak while you make the sauce.
    Heat the olive oil over moderate heat in a shallow enameled or
  stainless steel casserole large enough to hold the artichokes
  comfortably. Add the onions and cook for 5 minutes, or until they are
  soft and transparent but not brown.  Drain the artichoke soaking
  liquid into the casserole, add the dill and salt and, stirring
  constantly, bring to a boil over high heat.
    Lay  the artichokes side by side in the sauce and baste them
  thoroughly. Reduce the heat to low, cover tightly, and simmer for 20
  minutes. Then turn the artichokes over and, basting occasionally,
  simmer 25 minutes longer, or until their bases show no resistance
  when pierced with the pint of a small knife.  Remove from the heat
  and let the artichokes cool to room temperature.  To serve, arrange
  on a platter and spoon the sauce over them. 

Didn't find the recipe you were looking for? Search for more here!

[an error occurred while processing this directive]
Recipe ID 28256 (Apr 03, 2005)

[an error occurred while processing this directive]