Recipe for Greek Style Artichokes with Egg Lemon Sauce
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In Greece, Avgolemono, a sauce made from broth, egg, and lemon, is used in a variety of dishes. Here, they are used to flavor artichokes, which grow well in the semi-arid Greek climate.
Greek Style Artichokes with Egg Lemon Sauce (Aginares Me Avgolemono) Recipe Ingredients:
- 4 medium-sized, fresh artichokes
- Water, to fill the pot
- 1 teaspoon salt
- 1 recipe Avgolemono Sauce
- 1 tablespoon chopped, fresh parsley
- 1/2 lemon, cut in wedges
How to Make Artichokes With Egg and Lemon Sauce:
Clean the artichokes by trimming the ends of the leaves, removing 1/2 inch of each of the stems, and remove the top layer of leaves at the base of the stem.
Place the artichokes in a single layer at the bottom of a wide pot. Fill with water so that half of each artichoke is covered. Sprinkle the salt into the pot, cover it, and set it on a burner that has been set to medium heat.
Bring the mixture to a boil and then reduce the pot to low heat. Let it simmer for about 30 minutes, or until the artichokes are cooked all the way through. After 15 minutes of simmering, flip each artichoke over using a pair of tongs and replace the cover back on the pot.
After the artichokes are cook, remove them from the water and set them aside. At this point, prepare the avgolemono sauce as directed in the recipe. Place each artichoke in a medium-sized bowl with some of the sauce, sprinkle with parsley, and serve with an extra lemon wedge.
This post was written by GreekBoston.com