Artichokes with Egg & Lemon Sauce

From the 1997 KLO dinner — Greece

Artichokes with Egg & Lemon Sauce

Anginares Avgolemono

  • 6 globe artichokes
  • juice of 1 lemon, divided
  • 2 medium onions, thinly sliced
  • 3 to 4 young carrots, sliced
  • 2 oz butter
  • 1 cup water
  • 3 Tbsp chopped fresh dill
  • salt & ground white pepper
  • 3 to 4 spring onions, sliced
  • Avgolemono Sauce:
  • 2 eggs
  • juice of 1 lemon
  • 1 Tbsp cornflour, diluted 3 Tbsp water

Clean the artichokes. Have a bowl ready filled with cold water, a bit of salt, and 1/2 the lemon juice. Peel the outer leaves of the artichoke until you reach the tender ones (approximately 3/4 of the artichoke will go). Then cut off the head of the artichoke, halfway down, leaving the heart with a short collar of tender leaves. Scoop out the hairy “choke”, being careful to not trim any of the tender heart underneath.

Now cut the stalk, leaving only 1-1/2″ attached. Peel the outer woody surface, leaving the white part only. Also trim the base of the artichoke of its tough green surface. Rub the artichoke all over with the other half of the lemon and drop into the bowl. This is done to prevent discoloration.

Saute the onions and carrot in the butter for 2 to 3 minutes. Add the water and the juice of 1/2 the lemon. When this comes to a boil add most of the dill, the artichokes, salt, & pepper. Add more water if necessary so that th artichokes are almost covered. Cover and cook over medium heat for about 35 minutes, making sure you are left with a thick, buttery sauce. Add the spring onions for the last 5 minutes. Remove the saucepan from the heat and let stand for five minutes before adding the avgolemono sauce, otherwise the egg will cook.

Avgolemono Sauce: Beat the eggs with a tablespoon of water for 2 to 3 minutes. Add the lemon juice and beat for 1 minute. Beat in the cornflour mixture. Beat in 5 Tbsp of liquid from the artichokes, 1 Tbsp at a time. Pour the sauce over the artichokes and rotate the saucepan. Do not stir as this will break the artichokes. Return the saucepan to a very low heat for 2 to 3 minutes, shaking gently. Sprinkle remaining dill on top.

1 Response

  1. 07/31/2021

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