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Artichokes in Oil [Ardishawki Bi Zayt]:
Submitted by: Madame Jamile | Date Added: 18 Jul 2010
Listed in: Lebanese Appetizer

. . . . .
yield: 4 dozen crepes
active time: 15 minutes
total time: 2 hours
. . . . .
added by: Pam
cuisine: Breakfast
Ingredients

• 12 artichokes
• 4 medium sized carrots
• 1/2 cup freshly shelled peas
• 12 spring onions
• 1 cup small broad beans
• 1 1/2 tsp. salt
• 1 tsp. sugar
• 1 cup lemon juice
• 1 tsp. flour
• 2 cups cold water
Preparation

• Wash artichokes in running water to remove dirt between leaves.
• Cut off stems close to heads.
• Remove tough outside leaves.
• Separate leaves and push apart slightly to form a cup.
• Pull out the choke from the center.
• Rub each artichoke all over with a cut lemon (to prevent discoloration) and place in a bowl of water sprinkled with several tablespoons of flour.
• Chop carrots finely. Trim onions, leaving an inch or so of green top.
• Place peas, beans, carrots and lastly the artichokes in pressure cooker.
• Add water. Cook under pressure 12 minutes.
• Reduce pressure. Add scallions and cook another three minutes under pressure.
• Then simmer, uncovered to reduce sauce.
• Arrange artichokes on a platter and stuff them with the cooked vegetables.
• Thicken the sauce with flour and season sharply with lemon juice, salt and sugar, and serve the sauce in a separate dish.
Additional Notes
Its a good idea to have multiple pans going at one time to make the cook ... otherwise the 2 hours could turn into a half a day. :)