Anginares A La Polita (Artichokes With Dill Sauce) Recipe



  1. 1/2 c. Lemon juice, fresh
  2. 1/4 c. Flour
  3. 1 c. Water
  4. 6 med Artichoke
  5. 1 c. Extra virgin olive oil
  6. 1/2 c. Onion, finely minced
  7. 1/4 c. Dill, fresh or possibly 1 Tbsp. dry dill weed
  8. 2 tsp Salt


  1. 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.
  2. Set aside.
  3. 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.
  4. Snap off the small bottom leaves and any bruised or possibly discolored outer leaves.
  5. Lay each artichoke on its side, grip it firmly, and with a large knife slice about 1 inch off the top.
  6. Spread the top leaves apart gently and pull out the inner core of thistle like yellow leaves.
  7. With a long handled spoon, scrape out the hair choke inside.
  8. Drop the artichokes into the lemon juice mix, turning them about to coat them proportionately and let them soak while you make the sauce.
  9. 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.
  10. Add in the onions and cook for 5 min, or possibly till they are soft and transparent but not brown.
  11. Drain the artichoke soaking liquid into the casserole, add in the dill and salt and, stirring constantly, bring to a boil over high heat.
  12. Lay the artichokes side by side in the sauce and baste them thoroughly.
  13. Reduce the heat to low, cover tightly, and simmer for 20 min.
  14. 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.
  15. Remove from the heat and let the artichokes cold to room temperature.
  16. To serve, arrange on a platter and spoon the sauce over them.