Athenian Artichokes
Why I Love This Recipe
Ingredients You'll Need
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
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.
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