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!
Provided by Michelle Berteig
Categories Vegetable
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 12
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.
FRIED ARTICHOKE BOTTOMS WITH PICHOLINE OLIVE DRESSING
Provided by Food Network
Time 2h30m
Yield 4 servings
Number Of Ingredients 21
Steps:
- To cook the artichokes, prepare a bowl with cold water and 3 sliced lemons to store the artichokes in after they have been peeled to prevent discoloration.
- Using a paring knife, remove the outer leaves and trim off the stem of each artichoke, and place in lemon water until ready to use.
- In a medium size pot, combine the celery, garlic, white wine, juice of 2 lemons, parsley, thyme, chicken stock, and salt and pepper, and bring to a simmer. Add the artichokes and cover them with a dishtowel to submerse the artichokes in the liquid. Cook for approximately 45 minutes, or until fork tender. When finished cooking, remove artichokes from liquid, and let cool to room temperature.
- Once they have cooled, remove any inner leaves and choke that are remaining. Slice the artichoke bottoms into four pieces.
- To bread the artichokes, set up the flour, lightly beaten eggs, and bread crumbs in separate dishes. Dredge the cut artichoke bottoms first in the flour, then in the eggs, and finally in the bread crumbs. Repeat this process until all pieces are breaded. Refrigerate until ready to fry.
- To prepare the dressing, combine the olives and olive juice in a food processor. Process until ground. Add the lemon juice, sherry vinegar, Dijon mustard, and egg yolk, and pulse until all ingredients are mixed together. While pulsing, drizzle in the olive oil to create an emulsion. Season with salt and pepper. Refrigerate until ready to serve.
- To fry the artichoke bottoms, use a heavy-bottomed saucepot, filled half way up with corn oil. Place over medium high heat and bring oil to 350 degrees F. Use a candy thermometer to determine the temperature. When oil is hot, add the artichokes a few pieces at a time and fry until golden brown. Remove from oil, drain on paper towels, and season with salt and pepper.
- To serve, fill a ramekin with the picholine dressing. Line a platter with romaine lettuce, and place the fried artichokes on top. Garnish the platter with lemon wedges and parsley sprigs.
ARTICHOKES, LAMB, AND ORZO AVGOLEMONO
Make and share this Artichokes, Lamb, and Orzo Avgolemono recipe from Food.com.
Provided by Douglas Rohrer
Categories Lamb/Sheep
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a Dutch oven or large skillet heat the oil and brown the meat with onion and garlic till onion is tender.
- Drain fat from the meat and return the meat to pan.
- Add 3/4 cup wine or chicken broth, oregano, lemon peel, salt, and pepper.
- Bring to a boil, reduce heat, and cover.
- Simmer for 20 minutes.
- Add fresh or canned artichokes and simmer 10 minutes more, or till tender.
- Meanwhile, in a large saucepan or pasta pot bring 3 quarts water to boiling.
- Add pasta and reduce heat slightly.
- Boil for 5-8 minutes stirring occasionally.
- Immediately drain and return to warm pan; keep warm.
- In a small mixing bowl combine egg, lemon juice, cornstarch, and 1/2 cup warm chicken broth.
- Pour egg mixture into the lamb-artichoke mixture.
- Cook and stir over medium heat for 1 minute, or till thickened and bubbly.
- Cook and stir for 2 minutes more.
- Serve lamb mixture over hot cooked pasta.
- Garnish with parsley (optional).
AVGOLEMONO
Avgolemono gets its smooth and thick consistency not from cream but from eggs; they're tempered by hot chicken broth and whisked into the soup just before serving. Shredded boneless, skinless chicken breast makes this soup a filling one that is nevertheless low in calories and fat.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 7
Steps:
- Bring broth to a simmer in a 4-quart pot over high heat; add chicken. Reduce heat; simmer gently until chicken is cooked through, about 15 minutes. Using a slotted spoon, transfer chicken to a bowl. Reserve broth in pot. Let chicken cool slightly, and then shred with a fork into bite-size pieces.
- Bring a medium saucepan of water to a boil. Add orzo; cook until al dente. Drain. Add orzo and chicken to reserved broth. Bring broth just to a gentle simmer, and then reduce heat to low.
- Beat together eggs and lemon juice in a medium bowl until smooth. Ladle 1 cup hot broth into egg-lemon mixture, whisking constantly until mixture is warm to the touch. Stir the egg-broth mixture into the broth in the pot. Stir in the dill, and season with pepper.
Nutrition Facts : Calories 232 g, Cholesterol 142 g, Fat 10 g, Fiber 1 g, Protein 18 g, Sodium 602 g
LINGUINE AVGOLEMONO WITH ARTICHOKE HEARTS AND GREEN BEANS
Provided by Bon Appétit Test Kitchen
Categories Milk/Cream Bean Citrus Egg Pasta Vegetable Sauté Vegetarian Quick & Easy High Fiber Parmesan Artichoke Green Bean Noodle Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 8
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.
ARTICHOKE BOTTOMS IN AVGOLEMONO SAUCE
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.
More about "artichoke bottoms in avgolemono sauce recipes"
AGINARES AVGOLEMONO (ARTICHOKES IN GREEK LEMON …
From latimes.com
Servings 4-6Estimated Reading Time 3 minsCategory VEGETARIAN, VEGETABLESTotal Time 1 hr 15 mins
GREEK LAMB AND ARTICHOKES IN AVGOLEMONO SAUCE - BLOGGER
From realgreekrecipes.blogspot.com
Estimated Reading Time 2 mins
THE BEST EASY AVGOLEMONO SAUCE - MAKE HEALTHY RECIPES
From makehealthyrecipes.com
PORK & ARTICHOKES AVGOLEMONO - PLATE ON A BUDGET
From plateonabudget.com
AGINARES AVGOLEMONO (ARTICHOKE BOTTOMS IN AVGOLEMONO) RECIPE
From recipeofhealth.com
THE TRADITIONAL EGG-LEMON SAUCE (GREEK AVGOLEMONO) …
From mygreekdish.com
AGINARES AVGOLEMONO (ARTICHOKE BOTTOMS IN AVG - RECIPEBRIDGE
From recipebridge.com
BRIGHT, SILKY AVGOLEMONO IS THE KEY TO LIGHTER SAUCES ... - ALLRECIPES
From allrecipes.com
GREEK STYLE ARTICHOKES WITH AVGOLEMONO SAUCE | EMERILS.COM
From emerils.com
30 MOUTHWATERING GROUND BEEF DISHES YOU CAN'T RESIST! - MSN
From msn.com
RECIPES FOR THE ARTICHOKE LOVER IN ALL OF US - LOS ANGELES TIMES
From latimes.com
GREEK LEMON CHICKEN SOUP (AVGOLEMONO) WITH …
From blossomandfinn.com
AGINARES AVGOLEMONO (ARTICHOKE BOTTOMS IN AVGOLEMONO) – …
From recipewise.net
QUICK CHICKEN WITH GREEK AVGOLEMONO SAUCE - HONEST …
From honestcooking.com
AVGOLEMONO SAUCE | GREEK EGG LEMON SAUCE - LEMON …
From lemonandolives.com
VENETIAN BRAISED ARTICHOKE BOTTOMS | ITALIAN FOOD FOREVER
From italianfoodforever.com
AVGOLEMONO GREEK EGG AND LEMON SAUCE - A MEDITERRANEAN …
From amediterraneangourmet.com
You'll also love
Related Search