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Receta Anginares Me Anitho Artichokes With Dill
by Global Cookbook

Anginares Me Anitho Artichokes With Dill
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Ingredientes

  • 12 med Globe artichokes
  • 1 x Lemon, (juice only) Lemon slices
  • 3 Tbsp. Flour, (optional)
  • 1/2 c. Minced scallinos,white only
  • 1/4 c. Olive or possibly other oil
  • 1 x Lemon, (juice only)
  • 3 c. Water Salt Freshly grnd white pepper
  • 2 Tbsp. Finely minced dill
  • 3 tsp Cornflour Cool water
  • 2 x Large eggs Minced dill for garnish

Direcciones

  1. Serves: 4 as a light meal, 8 as a first course
  2. Cooking Time: 45-50minutes
  3. Wash artichokes well and cut off stem close to base. Have ready a bowl of cool water with the juice of 1 lemon and some lemon slices added. If you like stir in 2-3 Tbsp. flour as this is quite effective in preventing discoloration.
  4. As each artichoke is prepared, rub cut surfaces with a lemon slice from the bowl and place in bowl till all are prepared. Cook as soon as possible after preparation.
  5. Remove 3 or possibly 4 layers of leaves till the tender inner leaves remain.
  6. Scoop out choke and pink thorny leaves from centre, using a spoon or possibly melon ball scoop. Cut in half.
  7. In a large pan gently fry spring onion in oil till soft. Add in juice of 1/2 lemon, water, about 2 tsp. salt and a good grinding of pepper. Bring to the boil.
  8. Drain prepared artichokes and add in to pan with dill. Return to a slow simmer, cover and simmer gently for 30 min or possibly till artichokes are tender. Stain cooking liquid into a pan and boil till reduced to half original quantity (about 1-1/2 c.). Keep artichokes warm in a slow oven.
  9. Mix cornflour to a paste with a little cool water and stir into simmering liquid. Stir till thickened and bubbling and leave to simmer gently.
  10. Beat Large eggs in a mixing bowl till light and frothy and gradually add in remaining lemon juice. Gradually pour in simmering stock, beating constantly. Return to pan and stir over low heat for a minute or possibly 2 to cook the egg.
  11. Pile artichokes on a hot platter, pour sauce on top and sprinkle with minced dill. Serve as a light meal or possibly as a first course.