Lemon Artichokes (Anghinares Avgholemono )

"Another recipe from the April 1980 issue of Bon Apetit featuring an "Easter Feast from the Greek Islands" as prepared by Theonie Diakidis Mark."
 
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Ready In:
1hr 50mins
Ingredients:
13
Serves:
6
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ingredients

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directions

  • Artichokes:

  • Trim base from artichokes; remove hard outer leaves and cut off top third.
  • Bring enough water to cover artichokes to boil with vinegar in a large pan.
  • Add artichokes and boil 15 to 20 minutes.
  • When cool, remove chokes.
  • Line bottom of casserole with onion and dill.
  • Arrange artichokes over and sprinklie with oil.
  • Cook uncovered over medium heat about 10 minutes.
  • Combine broth,lemon juice, salt and pepper and pour over artichokes.
  • Cover and cook until artichokes are tender and juice is reduced, about 45 minutes.
  • Transfer to serving platter and fill centers with warm Lemon Sauce.
  • Lemon Sauce:

  • Whisk egg yolks in nonaluminum saucepan until frothy.
  • Add lemon juice, arrowroot and salt and pepper.
  • Slowly whisk in broth.
  • Cook over medium heat, stirring constantly,until sauce thickens; do NOT boil.
  • Keep warm.

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