Aginares Avgolemono Artichoke Bottoms In Avgolemono Recipes

ARTICHOKES AND PEAS IN AN EGG-LEMON SAUCE (Αγκινάρες με αρακά αυγολέμονο)

Steps:

• In a medium size pot heat the olive oil and saute the onion until translucent, approximately 3 - 5 minutes.
• To the pot add the artichoke hearts, frozen peas and the potatoes. Cover with the water and bring to a boil. Reduce the heat to medium. Add the chopped mint and parsley as well as the salt and pepper. Cover and cook for 30 - 45 minutes stirring occasionally. Check your potatoes and artichokes and when ready (a knife is easily inserted into the vegetables), remove the pot from the heat.
• Use a ladle to place approximately 1 cup of broth into a small bowl. Set aside.
• Separate the eggs. In a large bowl, beat the egg whites until soft peaks form. Add the egg yolks and continue to beat. Slowly pour in the lemon juice and then the reserved 1 cup broth while beating continuously. See video here.
• Pour the egg-lemon sauce into the pot with the soup. Shake the pot gently so that the egg-lemon sauce gets evenly dispersed throughout the vegetables.
• Serve and enjoy!

AGINARES AVGOLEMONO (ARTICHOKE BOTTOMS IN AVGOLEMONO)

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 (gentle shaking) 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 cornstarch and then slowly add about a cup of broth from the cooked vegetables, stirring all the while.
• Pour the sauce over the vegetables and cook on low for about 3 minutes. Remove from the heat and allow to stand 10 minutes before serving.

SPINACH STUFFED ARTICHOKE BOTTOMS

Steps:

• Prepare artichokes or buy canned bottoms. To prepare remove stem and then break the leaves of the base. Artichoke should have a conical shape when done. Cut off the core of the artichoke above the base. Base should be trimmed with vegetable peeler until all of the fibrous material is removed. Place the core and bottom in lemon water. The choke will be removed after cooking.
• Arrange artichoke pieces in one layer in saucepan with little oil, water, lemon juice and a dash of salt. Cook for 20-25 minutes covered. Once tender remove bottoms with spoon and pour cooking liquid over the bottoms.
• Spinach Sauté:.
• Cook in skillet with dash of salt 3-4 minutes until wilted. Drain. Using a spoon, press spinach to extract water. Chop the spinach and sprinkle with salt and pepper. Heat butter in skillet until dark brown then add spinach. Sauté just until heated. Reheat the artichoke bottoms in their liquid and drain. Arrange them in a gratin dish and spoon spinach into each one. Press the Swiss cheese on top of spinach.
• Gratin Sauce:.
• Melt the butter in a heavy saucepan and add flour. Mix with whisk and cook on medium heat for 10 seconds. Add the milk all at once and mix with whisk. Add the salt, pepper, and nutmeg. Stir until sauce boils. Reduce heat and boil for 30 seconds. Add cream and remove from heat.
• Preheat the broiler. Coat the artichokes with sauce and sprinkle with parmesan cheese. Heat under broiler for 3-4 minutes or until browned.