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Vegetables, Vegetarian

Aginares avgolemono (artichoke bottoms in avgolemono)

Aginares avgolemono (artichoke bottoms in avgolemono)
Los Angeles Times

Although it's better known as a soup, avgolemono, the familiar Greek mixture of chicken broth, egg yolks and lemon juice, is also often used as a sauce. This quick vegetable braise of artichoke bottoms, carrots and potatoes, perfect for the ... Read more

Total time: 1 hour, 15 minutes | Serves 4 to 6
  • 8 artichokes
  • 2/3 cup plus 2 tablespoons lemon juice (from 2 to 3 1/2 lemons), divided
  • 1/2 cup olive oil
  • 3/4 cup chopped onion
  • 1 1/2 cups chopped green onion (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

Step 1Remove the leaves from the artichokes, then scoop out the choke leaving the bottoms. Discard the leaves. Cut the bottoms in half. Put them in cold water with 2 tablespoons of lemon juice until ready to use, then drain and pat dry.

Step 2Pour the olive oil into a 6-quart saucepan. Saute the onions until soft, about 4 minutes. Add potatoes and carrots; cook about 5 minutes.

Step 3Add the artichokes, 4 1/2 cups hot water, the dill and salt. Cover and bring to a boil over medium heat; then simmer until the potatoes, carrots and artichokes are fork-tender, about 12 to 15 minutes. Do not stir, but occasionally lift and swivel the pan back and forth to move the mixture and keep it from sticking to the bottom of the pan, being careful not to break the vegetables. Reduce the heat to a low simmer while preparing the avgolemono sauce.

Step 4To make the avgolemono sauce, beat the eggs well for about half a minute in a small bowl with a fork or wire whisk, then slowly add the remaining lemon juice. Add the dissolved cornstarch and then slowly add about a cup of broth from the cooked mixture. Pour the avgolemono sauce slowly over the vegetables and cook over a low flame for about 3 minutes. Remove from the heat and let stand for about 10 minutes before serving.

Note: From Cosmas Kapantzos.


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