Cypriot Recipes 

Artichokes with eggs

The globe artichoke (Cynara cardunculus var. scolymus) is a variety of a species of thistle cultivated as a food. The edible portion of the plant consists of the flower buds before the flowers come into bloom. The budding artichoke flower-head is a cluster of many budding small flowers (an inflorescence) together with many bracts, on an edible base. Once the buds bloom the structure changes to a coarse, barely edible form. Another variety of the species is the cardoon. It is a perennial plant native to the Mediterranean region. Both wild forms and cultivated varieties (cultivars) exist.

Ingredients

8 artichokes (medium size)

4 eggs

8 tbs oil

salt

Preparation

–     Peel the artichokes and place in cold water with salt and lemon juice.

–     Drain and cut into small, thin slices.

–     Fry in oil until golden brown.

–     Beat the eggs just enough to blend the yolks into the whites and add salt.

–     Pour out excess oil from the pan, add the eggs and stir a little, taking care not to over- cook them.

–     Empty the mixture into a dish and serve (if you like on top of a piece of baguette and garnished to taste with fresh herbs and creamy lemon sauce).

Note: Courgettes can be cooked in the same way. Cut the courgettes in round slices, fry and follow the recipe for the artichokes.