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Recipe Tags: Time To Make Course Main Ingredient Cuisine Preparation Low Protein Side Dishes Vegetables Greek European Dietary Low Saturated Fat Low Calorie Low In Something 4 Hours Or Less

Aginares Avgolemono Artichoke Bottoms In Avgolemono

This recipe was printed in the local newspaper and was given to me by a friend. i haven't tried it yet, but it sounds good!!

Steps

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.
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.
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 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.
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 cornst.

Ingredients

artichokes, lemon juice, olive oil, onion, green onions, potatoes, carrots, fresh dill, salt, eggs, cornstarch