Artichokes Marinated in Wine, Olive Oil, Lemon and Garlic

Name: Artichokes Marinated in Wine, Olive Oil, Lemon and Garlic (Aginares me Lemoni ke Skordo)
Yield: Makes 8 servings
Cuisine: Greek
Ingredients: 8 scallions (white and most of the green parts), thinly sliced; 4 garlic cloves, coarsely chopped; 1 cup chopped fresh dill; 1½ cups dry white wine; Salt and freshly ground black pepper; 2 lemons, quartered, plus about ⅓ cup freshly squeezed lemon juice; 1½ quarts cold water; 20 baby artichokes with stems; ½ cup extra-virgin olive oil

Aginares me Lemoni ke Skordo

Preparation info

Makes
8
servings

Difficulty
Easy

Appears in

The Foods of the Greek Islands

By Aglaia Kremezi

Published 2000

About

IN THIS versatile dish from Tinos, the acidity of the sauce is a good contrast to the sweetness of the artichokes. You can serve these artichokes as an appetizer or as a side dish with lamb, poultry or fish. They keep very well in the refrigerator.

Ingredients

1½ quarts cold water
2 lemons, quartered, plus about ⅓ cup freshly squeezed

Europe
Greece
Starter
Side dish
Vegan
Mediterranean
Gluten-free

Method

Fill a bowl with the water and squeeze the juice from the lemon quarters into it; reserve the lemon quarters. Trim the stem of each artichoke to about 1 inch. Snap off the bottom three rows of leaves, rubbing the cut surfaces frequently with the lemon quarters as you work. Cut off the tip of each artichoke. Halve each artichoke and rub generously with the lemon quarters. Using a knife or a grap