Sufra Dayma: Artichoke and Mushroom in Orzu Pasta By Moushira Abdel-Malek Serves 4-6 Ingredients: 500 gms artichoke (fresh or frozen) 400 gms orzu pasta 250 fresh button mushrooms (wiped, sliced) 1 onion finely chopped 1 tsp crushed garlic 1 tbsp dill leaves (finely chopped) Juice of one lemon 1 vegetable bouillon 1 tbsp plain flour 1 1/2 tbsp corn oil Salt + pepper Method: In a large cooking pan, heat half the quantity of oil. Add pasta. Stir to brown lightly. Add boiling water and salt to cover orzu. Cover and lower heat. Allow to cook over simmering ring. Meanwhile, stir flour, lemon juice, salt and plenty of water. Immerse artichoke. Cover and bring to the boil. Lower heat and cook only for 10 minutes. Meanwhile, heat remaining oil. Stir fry onion and garlic only until translucent. Add mushrooms. Stir to wilt. Add dill and artichoke, strained from its waters. Stir to combine, adding only 3-4 tablespoonfuls of artichoke waters. Bring to the boil, over medium heat. Season and add bouillon. Cook only for 5 minutes. Mix and combine well with cooked pasta. Pour mixture in a baking dish. Cover and bake for 20 minutes in a preheated oven of 220 degrees. Serves with a mixed green salad.