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6 sm Fresh globe artichokes
1 1/2 oz Tarama; rinsed if necessary
-=OR=-
2 oz -Smoked skinned cod's roe
1 tb Finely grated onion pulp
2 lg Juicy lemons
1 c Fruity olive oil
Salt
Freshly ground white pepper
To clean the artichokes, cut off the stems flush with the base,
remove any tough, unsightly outer leaves and cut off the top
one-third of the flower bud itself. Force the leaves open a little,
and rinse under cold water, with a squeeze of lemon or a splash of
vinegar to prevent discoloring.
Place the artichokes upside-down in a pot large enough to hold them
all in one layer and pour in boiling water to come one-fourth of the
way up the sides. Salt and simmer 15-40 minutes, depending on their
age and size - until the heart is just tender when pricked with a
fork. Drain and refresh them under cold water; drain again and chill.
Beat the tarama or smoked cod's roe with the grated onion. You can
do this easily in a food processor. Finely grate the zest of one
lemon and beat in, with 2 teaspoons boiling water.
Squeeze the juice of both lemons. Alternately dribble in lemon juice
and olive oil, beating each addition in before adding the next, as
though making mayonnaise - it may not need all the oil. If you are
doing this by hand, it take perseverence and elbow grease to make it
nice and light. Taste and season with pepper. Open the artichokes
and remove the inner, soft leaves and then the hairy choke. Spoon
tarama into the cup of leaves.
Source: Recipes from a Greek Island - by Susie Jacobs
ISBN: 0-671-74531-X
Typed for you by Karen Mintzias
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