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Athenian Artichokes


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Member since 2006

Serves 6-8 | Prep Time | Cook Time

Ingredients


1 lb. sliced onion
3 sliced carrots
6 to 8 artichokes
juice of 2 lemons
1 c. oil
salt and pepper
1 Tbsp. flour
1 c. water
1/2 c. fresh dill or parsley, chopped


ATHENIAN ARTICHOKES


(Makes 6 To 8 Artichokes)


6 to 8 artichokes


1 c. oil


1 lb. sliced onion


1/2 c. fresh dill or parsley,


chopped


3 sliced carrots


1 Tbsp. flour


1 c. water


juice of 2 lemons


Slice onions and carrots into bottom of a large, but not


deep pot with lid.


Cleaning artichokes, cut stem to 1 to 1 1/2-inches and


rub with lemon. Remove outer leaves, cut off about 1-inch of


top of leaves and rub with lemon. Peel stem and rub with


lemon. Remove chokes from center by working leaves open and


scooping out with a spoon. Rub inside with lemon.


Place artichokes on bed of onions and carrots. Add oil,


salt and pepper to taste, lemon juice and flour mixed with


water. Sprinkle with dill or parsley.


Cut out a piece of white paper, the shape and size of


pot. Make a hole in center and place over artichokes.


Cover pot with lid and cook at moderate heat until easily


pierced with fork, about 30 to 40 minutes.


Pairs Well With


Notes

Where are the artichokes in this recipe?

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