Artichokes With Butter Sauce
|Onions||3 , finely chopped|
|Water||1 Cup (16 tbs) (As Needed)|
|Flour||4 1⁄4 Tablespoon (4 Tablespoons Plus 1 Teaspoon)|
|Dill||1⁄4 Cup (4 tbs), finely chopped|
|Butter||1⁄2 Cup (8 tbs)|
Prepare artichokes by breaking off the 3 outer layers of leaves at the breaking point.
Slice off 1 inch of the tips and a small portion of the stem.
Slice in half and remove the purple choke.
Scrape upper portion and stem to remove the dark green.
Rub all cut surfaces with a cut lemon as you work and drop into a bowl of cold water into which has been mixed the juice of 1 lemon and the 4 tablespoons flour.
In a large casserole melt butter and in it saute the onion until golden and soft.
Stir in the 1 teaspoon flour.
Add enough water to cover the artichokes, salt and pepper, dill, and the juice of 2 lemons.
Bring to a boil, drain the artichokes, and add them to casserole.
Cover and simmer for about 45 minutes or until artichokes are tender.
Remove artichokes to a platter and keep warm.
Bring the liquid to a rapid boil and cook until reduced and thickened to sauce consistency.
Pour over artichokes and serve.