Artichokes with Dill
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INGREDIENTS 12 medium Globe Artichokes 1 lemon, juice only Lemon slices 3 tablespoons flour, optional ½ cup chopped scallions, white only ¼ cup olive oil 1 lemon, juice only 3 cups water Salt Freshly ground white pepper 2 tablespoons finely chopped fresh dill 3 teaspoons corn flour Cold water 2 eggs Chopped dill for garnish Wash artichokes well and cut off stem close to the base. Have ready a bowl of cold water with the juice of 1 lemon and some lemon slices added. If desired, stir in 2 to 3 tablespoons flour as this is quite effective in preventing discoloration. As each artichoke is prepared, rub cut surfaces with a lemon slice from the bowl and place in bowl until all are prepared. Cook as soon as possible after preparation. Remove 3 or 4 layers of leaves until the inner leaves remain. Scoop out choke and pink thorny leaves from center, using a spoon or melon ball scoop. Cut in half. In a large pan gently fry scallions in oil until soft. Add juice of ½ lemon, water, and about 2 teaspoons salt and a good grinding of pepper. Bring to a boil. Drain prepared artichokes and add to pan with dill. Return to a slow simmer, cover and simmer gently for 30 minutes or until artichokes are tender. Strain cooking liquid into a pan and boil until reduced to half the original quantity (about 1-½ cups). Keep artichokes hot in a slow oven. Mix corn flour to a paste with a little cold water and stir into simmering liquid. Stir until thickened and bubbling and leave to simmer gently. Beat eggs in a mixing bowl until light and frothy and gradually add remaining lemon juice. Gradually pour in simmering stock, beating constantly. Return to pan and stir over low heat for 1 to 2 minutes to cook the egg. Pile artichokes on a warm platter, pour sauce on top and sprinkle with chopped dill.