Artichokes with Dill Sauce is a way artichokes are served as a first course in Greece. The dill sauce gives the artichokes an unusual flavour.
6 tablespoons lemon juice
4 tablespoons flour
8 fl. oz. water
6 medium-sized artichokes
8 fl. oz. olive oil
1 medium-sized onion, chopped
3 tablespoons finely chopped fresh dill or 2½ teaspoons dried dill l1 teaspoons salt
Pour the lemon juice into a large mixing bowl. Add the flour and, using a whisk, beat the mixture until it is smooth. Add the water and continue beating until the liquid is a thin, smooth paste.
Prepare and trim the artichokes, re moving the chokes. Put them into the lemon-and-flour mixture and turn them until they are evenly coated. Leave them to soak.
Heat the olive oil, over moderate heat, in a large casserole. Add the onions, reduce the heat and saute them gently for 5 minutes. Do not allow them to brown.
With a slotted spoon, remove the artichokes from the lemon-and-flour mixture and set aside. Drain the lemon-and-flour mixture into the casserole. Add the dill and salt. Stirring continuously with a wooden spoon, bring the liquid to the boil.
Place the artichokes side by side in the casserole and baste them thoroughly with the liquid. Reduce the heat to low.
Cover the casserole and simmer gently for 20 minutes. Turn the artichokes over and simmer for another 25 minutes. The artichokes are cooked when their bases are tender when pierced with the point of a sharp knife.
Arrange the artichokes on a serving dish and pour the sauce over them.