Recipe - Anginares Tarama

6 small Fresh globe artichokes
1 One half ounce Tarama; rinsed if necessary
=OR=
2 ounce Smoked skinned cod's roe
1 tablespoon Finely grated onion pulp
2 lg Juicy lemons
1 cup 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 onethird 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 upsidedown in a pot large enough to hold them all in
one layer and pour in boiling water to come onefourth of the way up the
sides. Salt and simmer 1540 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: 067174531X

Typed for you by Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini