Aginares me avgolemono

Aginares me avgolemono

Artichokes with egg and lemon sauce

By
From
The Complete Middle Eastern Cookbook
Serves
6
Photographer
Alan Benson

Egg and lemon sauce marries perfectly with globe artichokes, which grow wild in rural Greece and on the islands. In this dish, they are used in a vegetable stew.

Ingredients

Quantity Ingredient
1 lemon, juiced
1 tablespoon olive oil
6 globe artichokes
Saltsa avgolemono
fresh dill or parsley, chopped, to garnish, optional

Method

  1. Add the lemon juice and oil to a saucepan of salted water and bring to the boil. Prepare the whole artichokes, add them to the boiling water and cook for 30 minutes, or until tender. Test by pulling a leaf — if it comes away easily, the artichokes are done.
  2. Lift the artichokes out with a slotted spoon and invert them to drain. Place in a serving dish and keep hot.
  3. Make the egg and lemon sauce using chicken stock, or half stock and half cooking liquid from the artichokes. Pour the sauce over the artichokes and sprinkle with dill or parsley if desired. Serve as a first course or a light meal.

Variation

  • Instead of artichokes you can also use asparagus, broccoli, brussels sprouts or celery hearts. Steam or boil according to the vegetable used, and make the sauce with chicken stock.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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