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Artichokes with Olive Oil -- Aginares A La Polita |
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| Ingredients |
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6 large Artichokes
Lemon
Salt
3 spring onion, chopped Onion
12 very small Onion
2 sliced Carrots
12 very small Potatoes
2 tablespoons Flour
1 cup Olive Oil
Salt
Pepper
or dill Parsley
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| Preparation |
Remove outer leaves of artichokes until tender ones remain and cut off 1-inch from the top. Also remove choke from the centre and peel the base all around. Place cleaned artichokes in salted water with lemon juice added to prevent discoluration.
Put the spring onions and whole onions in a flat saucepan. Add carrots, artichokes and potatoes. Pour over olive oil, the juice of a lemon and flour diluted in 1 cup water. Sprinkle with chopped dill or parsley, salt and pepper. Add enough hot water to barely cover the vegetables. Bring to boil, cover and simmer for 1 hour or bake (covered) in a moderate oven for 1 1/2 hours, until tender.
Serve artichokes with the other vegetables on a serving dish and sprinkle with dill or parsley. Serves 6.
Note: All meals cooked with oil taste better when eaten cold. |
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