Athenian Artichokes
CATEGORIES
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
- 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.