Artichoke Stew
YAKHNIT EL ARDISHAWKI
- 10 artichokes
- 2 cups cubed meat
- 1/2 cup samneh (or other shortening)
- 3 chopped scallions (bulbs only)
- 2 medium sized onions, chopped
- 1 1/2 tsp. salt
- 1/2 tsp. pepper
- 1 tsp. flour
- 1/4 cup lemon juice
- 1 tsp. sugar
- 2 cups water
Clean artichokes well in running water. Trim off tough leaves. Cut
stems close to heads. Remove outside leaves and choke from center and
cut remaining heart into quarters. Cut each artichoke into quarters.
Fry meat in samneh, add onions and scallions and fry until
yellow. Add water, salt and pepper. Cook under pressure for 20
minutes. Open cooker. Add artichokes, lemon juice and more salt if it
seems necessary. Cook under pressure another 10 minutes. Open cooker.
Simmer uncovered until most of sauce has evaporated. Add lemon juice;
correct seasoning. Serve hot with rice. Makes about eight portions.
(From Food from the Arab World Marie
Karam Khayat and Margaret Clark Keatinge, Khayat's, Beirut 1959)
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