Aginares Avgolemono (Artichoke Bottoms In Avgolemono) Recipe

Name: Aginares Avgolemono (Artichoke Bottoms In Avgolemono)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 artichokes; 2/3 cup lemon juice; 2 tablespoons lemon juice; 1/2 cup olive oil; 3/4 cup chopped onion; 1 1/2 cups chopped green onions (about 2 bunches); 3 medium potatoes, peeled and quartered lengthwise; 6 medium carrots, peeled and cut crosswise into 1-inch pieces; 1/3 cup chopped fresh dill; 2 teaspoons salt; 4 large eggs; 1 teaspoon cornstarch, dissolved in 1 tablespoon cold water

Servings: persons

8 artichokes
2/3 cup lemon juice
2 tablespoons lemon juice
1/2 cup olive oil
3/4 cup chopped onion
1 1/2 cups chopped green onions (about 2 bunches)
3 medium potatoes, peeled and quartered lengthwise
6 medium carrots, peeled and cut crosswise into 1-inch pieces
1/3 cup chopped fresh dill
2 teaspoons salt
4 large eggs
1 teaspoon cornstarch, dissolved in 1 tablespoon cold water

1
Remove the leaves from the artichokes and scoop out the chokes, leaving the bottoms. Discard the leaves. Cut the bottoms in half. Put them in cold water with 2 tablespoons of lemon juice added. When ready to use, drain and pat dry.
2
Pour the olive oil into a 6-quart saucepan. Saute the onions until soft. Add the potatoes and carrots and cook for about 5 minutes.
3
Add the artichoke bottoms, 4 1/2 cups of hot water, the dill and salt. Cover and bring to a boil over medium heat. Simmer until the potatoes, carrots and artichoke bottoms are fork-tender, about 12 to 15 minutes. Do not stir, but occasionally lift and move the pan back and forth (gentle shaking) to move the mixture around and keep it from sticking to the bottom of the pan, but be careful not to break up the vegetables. Reduce the heat to a low simmer while preparing the avgolemono sauce.
4
To make the avgolemono sauce, beat the eggs well in a small bowl, then slowly add 2/3 cup of lemon juice. Add the dissolved cornstarch and then slowly add about a cup of broth from the cooked vegetables, stirring all the while.
5
Pour the sauce over the vegetables and cook on low for about 3 minutes. Remove from the heat and allow to stand 10 minutes before serving.

576

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 8 artichokes, 2/3 cup lemon juice, 2 tablespoons lemon juice, 1/2 cup olive oil, and more.

Yes, Aginares Avgolemono (Artichoke Bottoms In Avgolemono) falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Aginares Avgolemono (Artichoke Bottoms In Avgolemono)

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