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Have you made Anginares a la Polita (Artichokes with Dill Sauce)?
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Rating: 5/5 (1 vote cast)

Meal Type: Side Dish
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Easy
Cuisine: Cajun & Creole
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 418
% Daily Value**
Total Fat 37g
Saturated Fat 5g
Unsaturated Fat 4g
Cholesterol 0mg
Sodium 855mg
Total Carbohydrate 23g
Dietary Fiber 11g
Sugars 2g
Protein 5g
Vitamin A  3%Vitamin C  33%
Calcium  7%Iron  10%
Potassium  13%Vitamin E  18%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Anginares a la Polita (Artichokes with Dill Sauce)

Recipe Tags: Vegetable Recipes

Date Added: June 11, 2009
This is an interesting vegetable healthy side dish that goes with just any meal.


1/2 Cup Onion finely chopped
2 Teaspoons Salt to taste
1 Cup Olive Oil
1 Cup Water warm
1/2 Cup Lemon Juice fresh
1/4 Cup Flour unsifted
6 Artichokes
1/4 Cup Dill fresh or 1 tablespoon
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1. In a large, deep bowl, beat the lemon juice and flour together with a whisk or spoon, add the water and beat to a smooth thin paste.

2. Set aside. With a small, sharp knife, trim 1/8 inch off the stem end of each artichoke and peel the tough outer skin from the remaining stem.

3. Snap off the small bottom leaves and any bruised or discolored outer leaves.

4. Lay each artichoke on its side, grip it firmly, and with a large knife slice about 1 inch off the top.

5. Spread the top leaves apart gently and pull out the inner core of thistle like yellow leaves.

6. With a long handled spoon, scrape out the hair choke inside.

7. Drop the artichokes into the lemon juice mixture, turning them about to coat them evenly and let them soak while you make the sauce.

8. Heat the olive oil over moderate heat in a shallow enameled or stainless steel casserole large enough to hold the artichokes comfortably.

9. Add the onions and cook for 5 minutes, or until they are soft and transparent but not brown.

10. Drain the artichoke soaking liquid into the casserole, add the dill and salt and, stirring constantly, bring to a boil over high heat.

11. Lay the artichokes side by side in the sauce and baste them thoroughly. Reduce the heat to low, cover tightly, and simmer for 20 minutes.

12. Then turn the artichokes over and, basting occasionally, simmer 25 minutes longer, or until their bases show no resistance when pierced with the pint of a small knife.

13. Remove from the heat and let the artichokes cool to room temperature.

14. To serve, arrange on a platter and spoon the sauce over them.

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Dietary Notes:
This recipe is low-cholesterol with 0mg per serving

This recipe is high in Vitamin C with 33% of your daily recommended intake per serving. This recipe is a good source of Vitamin E with 18% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Lemon, Gluten, Sulfites, Fructose Malabsorption, Onion, Olive Oil allergies.
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