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Recipe Name: Anginares Tarama Submitted by: Administrator
Source: Source Description:
Ethnicity: Greek Last Modified: 2/22/2014
Base: Vegetables Comments:
Preparation Time:
Number of Servings: 6

6 Fresh globe artichokes
1 1/2 Ounce(s) Tarama, rinsed if necessary
2 Ounce(s) Smoked skinned cod's roe
1 Tablespoon(s) Finely grated onion pulp
2 Juicy lemons
1 Cup(s) Fruity olive oil
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 one-third 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 upside-down in a pot large enough to
hold them all in one layer and pour in boiling water to come
one-fourth of the way up the sides. Salt and simmer 15-40 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: 0-671-74531-X Typed for you by Karen Mintzias From
Gemini's MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: <1
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 48.5mg
Potassium: <1mg
Carbohydrates: <1g
Fiber: <1g
Sugar: 0g
Protein: <1g

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