Aginares Avgolemono Artichoke Bottoms In Avgolemono Recipes

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.

Steps:

• Place yolks in medium bowl. Gradually whisk in lemon juice, then cream.
• Cook artichoke hearts and green beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Using sieve, transfer vegetables from pot to large skillet. Return water to boil. Add pasta; boil until tender but still firm to bite. Drain pasta, reserving 1 1/2 cups cooking liquid.
• Add pasta to skillet with vegetables. Whisk 3/4 cup cooking liquid into yolk mixture. Add yolk mixture, 3/4 cup cheese, and parsley to skillet. Toss over medium heat just until sauce thickens and coats pasta, about 4 minutes, adding more cooking liquid by tablespoonfuls if dry. Season with salt and pepper. Serve, passing additional cheese alongside.

Steps:

• Remove leaves from artichokes, scoop out the choke, leaving the bottom, discard leaves. cut bottoms in half put in cold water with 2 tbl lemon until ready to use, then drain and pat dry. Pour oil into a 6 qt saucepan,saute onions until soft, about 4 min. add potatoes and carrots, cook about 5 min.Add artichokes, 4 1/2 c water, dill, salt, and cover and bring to a boil over med heat, simmer until tender, about 12-15 min. Do not stir, but occasionally lift and move man back and forth. Reduce heat to low simmer while preparing the sauce. To make the sauce, beat the eggs for about half a minute with a wisk, slowly add the remaining lemon juice. add the dissolved cornstartch. add about 1 c of broth from the vegetables and cook over low flame. let starn 10 min before serving.

Steps:

• Heat the oil in a deep saucepan. Fry the onions until translucent. Add the potatoes, peas and dill weed with enough water to cover. If you are using fresh artichokes, add them now. Salt and pepper the ingredients and add your bouillon cube. Boil for about 20 minutes or until the potatoes just start to get tender. If using canned artichokes, add them now and simmer for about another 10 minutes. Remove from the heat.
• To make the sauce:.
• Beat the egg whites until stiff. Add the yolks, one at a time, beating well after each addition. Pour in the lemon juice, beating continuously. Pour in a cup of stock from the artichokes a little at a time. This must be done to keep the eggs from curdling. Pour into the artichokes and stir gently.