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  Artichokes with Olive Oil -- Aginares A La Polita
  Aubergines With Olive Oil -- Melitzanes Me Lathi
  Baked Summer Vegetables -- Briami
  Fresh Peas With Artichokes -- Arakas Me Aginares
  Fried Aubergines -- Melitzanes Tighanites
  Fried Zucchini -- Kolokithakia Tighanita
  Okra with Tomatoes -- Bamies Me Saltsa
  String Beans With Olive Oil -- Fasolakia Me Lathi
  Vegetable Stew with Olive Oil
  Zucchini Blossoms Stuffed with Bulgur




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Artichokes with Olive Oil -- Aginares A La Polita
6 large Artichokes
3 spring onion, chopped Onion
12 very small Onion
2 sliced Carrots
12 very small Potatoes
2 tablespoons Flour
1 cup Olive Oil
or dill Parsley
Remove outer leaves of artichokes until tender ones remain and cut off 1-inch from the top. Also remove choke from the centre and peel the base all around. Place cleaned artichokes in salted water with lemon juice added to prevent discoluration.
Put the spring onions and whole onions in a flat saucepan. Add carrots, artichokes and potatoes. Pour over olive oil, the juice of a lemon and flour diluted in 1 cup water. Sprinkle with chopped dill or parsley, salt and pepper. Add enough hot water to barely cover the vegetables. Bring to boil, cover and simmer for 1 hour or bake (covered) in a moderate oven for 1 1/2 hours, until tender.
Serve artichokes with the other vegetables on a serving dish and sprinkle with dill or parsley. Serves 6.
Note: All meals cooked with oil taste better when eaten cold.

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