Reader's Digest Mediterranean Cookbook/Tess Mallos 1996

Artichokes with Broad Beans (Aginares Me Koukia)
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4-6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 lemon, halved 6 globe artichokes 5 tablespoons olive oil
8 spring onions, thinly sliced 700ml/1-1/4 pints water 2 teaspoons sugar
4 tablespoons chopped fresh dill 4 tablespoons fresh lemon juice 2 teaspoons salt
freshly ground black pepper 350g/12 oz shelled broad beans 5 teaspoons cornflour
extra bread, to serve



1 Add the juice of half a lemon to a bowl of cold water. Cut the stems off the artichokes close to the base. Discard 2-4 layers of outer leaves, depending on the age of the artichokes (remove fewer if they are young). Trim carefully around the base where the leaves were removed. Cut about 2.5 cm/1 in from the top of each artichoke, if desired. As you prepare the artichokes, rub the cut surfaces immediately with the remaining lemon half. Cut each artichoke into quarters, remove the choke and prickly leaves with a spoon and discard. Drop the artichokes into the bowl of water.
2 Heat the oil in a large saucepan. Add the spring onions and cook gently for about 2 minutes, utnil soft. Add the water, sugar, dill, lemon juice, salt, pepper to taste, the prepared artichokes and the broad beans. Bring to the boil, cover and simmer for 30 minutes or until a leaf can be pulled off easily from the artichokes and the broad beans are tender.
3 Combine the cornflour with a little cold water in a bowl and stir in a cupful of the cooking liquid. Gradually pour the cornflour mixture into a saucepan, tilting the pan back and forth to distribute it. Heat until slightly thickened, stirring with a wooden spoon, bring to the boil and simmer for 2 minutes. Remove the artichokes with slotted spoon and arrange on a serving platter. pour over the sauce and beans and sprinkls with extra dill. Serve with crusty bread.

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