Aginares Avgolemono Artichoke Bottoms In Avgolemono Recipe

Ingredients for Aginares Avgolemono Artichoke Bottoms In Avgolemono

• 1 lb artichokes
• 2/3 cup fresh lemon juice
• 2 tablespoons olive oil
• Onion
• Green Onions
• 2 medium potatoes, peeled and diced
• 1 medium carrot, peeled and diced
• Fresh Dill
• 1 teaspoon salt
• 3 large eggs
• 1 tablespoon cornstarch

How to Make Aginares Avgolemono Artichoke Bottoms In Avgolemono

1. Prepare the artichokes: Remove the leaves from 1 lb artichokes and scoop out the chokes, leaving only the hearts. Discard the leaves.
2. Cut the artichoke bottoms in half lengthwise.
3. Submerge the artichoke bottoms in a bowl of cold water with 2 tablespoons of lemon juice. Let them soak while you prepare the other ingredients.
4. Sauté the aromatics: Heat 2 tablespoons of olive oil in a 6-quart saucepan over medium heat. Add 1 medium onion, chopped, and sauté until softened, about 5 minutes.
5. Add potatoes and carrots: Add 2 medium potatoes, peeled and diced, and 1 medium carrot, peeled and diced. Cook for about 5 minutes, stirring occasionally.
6. Combine ingredients: Add the drained artichoke hearts, 4 1/2 cups of hot water, 1/4 cup fresh dill, chopped, and 1 teaspoon of salt to the saucepan.
7. Simmer the vegetables: Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes, or until the potatoes, carrots, and artichoke bottoms are tender. Gently swirl the pan occasionally to prevent sticking, avoiding breaking up the vegetables.
8. Prepare the avgolemono sauce: In a separate bowl, whisk together 3 large eggs, 2/3 cup of fresh lemon juice, and 1 tablespoon of cornstarch until smooth.
9. Temper the sauce: Gradually whisk in about 1 cup of the hot broth from the vegetable mixture into the egg mixture, tempering the eggs. This prevents them from scrambling.
10. Combine and finish: Pour the avgolemono sauce into the saucepan with the vegetables. Cook over very low heat for about 3 minutes, stirring gently until slightly thickened. Do not boil.
11. Rest and serve: Remove from heat and let stand for 10 minutes before serving. Garnish with extra dill, if desired.