Aginares Avgolemono Artichoke Bottoms in Avgolemono
Delight your taste buds with Aginares Avgolemono, a Greek-inspired dish featuring tender artichoke bottoms simmered in a velvety avgolemono sauce. Bursting with Mediterranean flavors, this recipe combines fresh dill, zesty lemon juice, and a touch of creamy richness from whisked eggs. The artichoke bottoms are cooked to perfection in a fragrant broth infused with sautéed onions and sweet carrots, creating a dish that’s both comforting and elegant. Perfect as a light main course or a versatile side, it pairs beautifully with crusty bread or fluffy steamed rice. Whether you use fresh or frozen artichoke bottoms, this simple yet impressive recipe brings vibrant, authentic Greek flavors right to your table. Ideal for weeknight dinners or special occasions, Aginares Avgolemono is a must-try for lovers of Mediterranean cuisine!
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Recipe Information
Ingredients
- 8 pieces Artichoke bottoms (fresh or frozen)
- 3 tablespoons Extra virgin olive oil
- 1 medium Yellow onion, finely diced
- 2 medium Carrots, peeled and thinly sliced
- 1 tablespoon All-purpose flour
- 3 cups Vegetable or chicken stock
- 2 tablespoons Fresh dill, chopped
- 2 large Eggs
- 3 tablespoons Lemon juice, freshly squeezed
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
Instructions
If using fresh artichoke bottoms, prepare them by trimming away all tough outer leaves and scooping out the fuzzy choke. Rinse thoroughly and set aside. If using frozen artichoke bottoms, thaw and rinse under cold water to clean.
Heat the olive oil in a large saucepan over medium heat. Add the diced onion and sauté until softened and translucent, about 3-4 minutes.
Stir in the sliced carrots and cook for another 2 minutes.
Sprinkle the flour over the vegetables and stir well to coat evenly. Cook the flour for 1-2 minutes to remove its raw taste.
Gradually pour in the vegetable or chicken stock, stirring continuously to avoid lumps. Bring the mixture to a gentle boil, then reduce the heat to a simmer.
Add the artichoke bottoms to the saucepan, ensuring they are submerged in the broth. Cover the pan and simmer for 20 minutes, or until the artichokes are tender when pierced with a fork.
Stir in the chopped dill, salt, and pepper. Taste and adjust seasoning as needed.
In a medium bowl, whisk the eggs until frothy. Slowly add the lemon juice while whisking continuously.
Remove the saucepan from heat. To temper the avgolemono sauce, slowly ladle 1 cup of the hot cooking liquid from the pan into the egg-lemon mixture, whisking constantly to prevent the eggs from curdling.
Gradually pour the tempered avgolemono mixture back into the saucepan with the artichokes, stirring gently to combine. The sauce will thicken slightly and become creamy.
Return the pan to low heat (do not bring to a boil) and cook for 1-2 minutes, stirring gently to warm through.
Serve hot, garnished with a sprinkle of fresh dill for added flavor. This dish pairs beautifully with crusty bread or steamed rice.
Nutrition Facts
Calories |
1113 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.1 g | 72% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 3315 mg | 144% | |
| Total Carbohydrate | 132.3 g | 48% | |
| Dietary Fiber | 51.3 g | 183% | |
| Total Sugars | 26.1 g | ||
| Protein | 44.7 g | 89% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 358 mg | 28% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 3380 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
