Athenian Artichokes
INGREDIENTS
  • Servings: 6-8
  • 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
DIRECTIONS
  1. ATHENIAN ARTICHOKES
  2. (Makes 6 To 8 Artichokes)
  3. 6 to 8 artichokes
  4. 1 c. oil
  5. 1 lb. sliced onion
  6. 1/2 c. fresh dill or parsley,
  7. chopped
  8. 3 sliced carrots
  9. 1 Tbsp. flour
  10. 1 c. water
  11. juice of 2 lemons
  12. Slice onions and carrots into bottom of a large, but not
  13. deep pot with lid.
  14. Cleaning artichokes, cut stem to 1 to 1 1/2-inches and
  15. rub with lemon. Remove outer leaves, cut off about 1-inch of
  16. top of leaves and rub with lemon. Peel stem and rub with
  17. lemon. Remove chokes from center by working leaves open and
  18. scooping out with a spoon. Rub inside with lemon.
  19. Place artichokes on bed of onions and carrots. Add oil,
  20. salt and pepper to taste, lemon juice and flour mixed with
  21. water. Sprinkle with dill or parsley.
  22. Cut out a piece of white paper, the shape and size of
  23. pot. Make a hole in center and place over artichokes.
  24. Cover pot with lid and cook at moderate heat until easily
  25. pierced with fork, about 30 to 40 minutes.