Vegetables & LegumesDifficulty: medium
Anginares Avgolemono (Artichokes in Lemon Sauce)
Spring's Greek classic: artichokes, peas and potatoes braised in silky egg-lemon sauce.
25
Prep Time
40
Cook Time
4
Servings
Ingredients
Instructions
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1Sauté the spring onions in the olive oil, add artichokes, potatoes and enough water to nearly cover; simmer 20 minutes.
2Add peas and dill; cook 10 more minutes.
3Whisk the eggs with the lemon juice, temper with a ladle of hot broth, and stir back into the pot off the heat — do not boil after.
4Rest 5 minutes; the sauce thickens to silk.
Chef's Tip
- Temper the eggs with hot broth a spoonful at a time; adding them cold scrambles the sauce.
More tips ↓Show less ↑
- Never boil after the egg-lemon mixture goes in — that is the only unforgivable step.
- Rest 5 minutes: the sauce thickens to a silky consistency as it cools slightly.
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