Ingredients
- 12 globe artichokes
- 8 as a first course cooking time
- 4 layers of leaves until the tender leaves remain
- 4 as a light meal
- 2 cook the egg
- 2 eggs
- 1 1/2 lemon
- 1/2 original quantity
- 700 ml water
- 65 gr scallinos
- 55 gr olive
- 24 gr flour
- 24 gr flour as this is quite effective in preventing discoloration
- 16 gr cornflour
- 9 gr dill
- 6 gr salt
- 1 slice lemon
- some lemon added
Typed for you by Karen Mintzias