Anginares A La Polita (Artichokes With Dill Sauce) Recipe
- 1/2 c. Lemon juice, fresh
- 1/4 c. Flour
- 1 c. Water
- 6 med Artichoke
- 1 c. Extra virgin olive oil
- 1/2 c. Onion, finely minced
- 1/4 c. Dill, fresh or possibly 1 Tbsp. dry dill weed
- 2 tsp Salt
- In a large, deep bowl, beat the lemon juice and flour together with a whisk or possibly spoon, add in the water and beat to a smooth thin paste.
- Set aside.
- With a small, sharp knife, trim 1/8 inch off the stem end of each artichoke and peel the tough outer skin from the remaining stem.
- Snap off the small bottom leaves and any bruised or possibly discolored outer leaves.
- Lay each artichoke on its side, grip it firmly, and with a large knife slice about 1 inch off the top.
- Spread the top leaves apart gently and pull out the inner core of thistle like yellow leaves.
- With a long handled spoon, scrape out the hair choke inside.
- Drop the artichokes into the lemon juice mix, turning them about to coat them proportionately and let them soak while you make the sauce.
- Heat the extra virgin olive oil over moderate heat in a shallow enameled or possibly stainless steel casserole large sufficient to hold the artichokes comfortably.
- Add in the onions and cook for 5 min, or possibly till they are soft and transparent but not brown.
- Drain the artichoke soaking liquid into the casserole, add in the dill and salt and, stirring constantly, bring to a boil over high heat.
- Lay the artichokes side by side in the sauce and baste them thoroughly.
- Reduce the heat to low, cover tightly, and simmer for 20 min.
- Then turn the artichokes over and, basting occasionally, simmer 25 min longer, or possibly till their bases show no resistance when pierced with the pint of a small knife.
- Remove from the heat and let the artichokes cold to room temperature.
- To serve, arrange on a platter and spoon the sauce over them.