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Constantinople artichokes - Αγκινάρες αλά πολίτα
(Greek cuisine)

Constantinople artichokes - Αγκινάρες αλά πολίτα

These artichokes are served in a spring Greek dish with a very intriguing flavor.

One of those preparations which, once the dish is emptied, require us to go ahead and polish it with nice slices of bread!

It is not a preparation that requires particular ingredients and, in season, they are those that are usually found in the pantry.

There are as many versions of this dish as there are Greek cuisines ...
I prepared a little by rereading some of them and interpreting them very freely the masterful version of Akis Petretzikis with the addition of one salsa avgolemono a little reworked to complete and tie the plate.

And now, starting as always from the ingredients, let's start cooking!

ingredients:

EVO oil (Greek)

TS.

3

garlic

pc.

1

onion (v. Note)

pc.

2

carrots

pc.

2

potatoes

pc.

4

artichokes, already cleaned and wedged

g.

300

dill

Ad Lib.

Lemon peel

pc.

1

salt and pepper

q.s.

hot vegetable broth

ml.

400

cornstarch

TS.

1

egg

pc.

1

lemon juice

pc.

1

*

Preparation:

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Prepare all the vegetables: until the moment of use, the artichokes in wedges will be kept in cold water acidulated with lemon juice; and so also the potatoes and carrots cut into cubes.

Cut the garlic into very thin slices and chop the onions (or alternatively, an onion and two spring onions).

Heat the oil in a pan with high sides and brown the garlic for a few seconds and complete with the onion. Cook without coloring for a couple of minutes and then add potatoes and carrots.

Leave to flavor for another couple of minutes and complete adding the artichokes.

DO NOT ADD SALT AND PEPPER, the broth is already salty in itself; it will be assessed towards the end of cooking if necessary.

Cover with grated lemon zest and finely chopped dill.

Mix, add part of the vegetable broth and spread the cornstarch over the entire contents of the pan with the help of a strainer.

Mix well, pour the rest of the broth and bring to a boil.

Cover with a lid with the adjustable vent open to the maximum, lower the heat and let it simmer for about twenty minutes and in any case not before the potatoes are cooked.

While cooking, squeeze the lemon from which the zest has already been grated and beat it vigorously together with an egg.

Taste the cooking liquid and, if necessary, adjust now with salt and pepper.

Take 3 CT. of the cooking liquid and continuing to mix add it to the egg and lemon emulsion taking care not to thicken the egg!
(to avoid messes, pour the liquid into a small glass which I briefly place in cold water).

Remove the lid from the pan and, if necessary, raise the heat to make the sauce a little thicker.

Remove from the heat and pour around the pan the egg and lemon sauce prepared a little earlier.

Stir gently and serve.

It should absolutely be served in soup plates and accompanied by slices of bread scattered on the table: they will serve to clean up the dishes from any remaining sauce;

... there are those who find that, almost almost, the sauce is even more appetizing than the dish itself.

Bon appetit!

ADVICES AND NOTES:

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