Best 6 Artichoke Bottoms In Avgolemono Sauce Recipes

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.

FRIED ARTICHOKE BOTTOMS WITH PICHOLINE OLIVE DRESSING

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.

AVGOLEMONO

Steps:

• Place the chicken, bay leaf and broth in a large pot and bring to a simmer over medium heat. Simmer 1 1/2 hours, or until the chicken is cooked through. Remove the chicken to a plate and let it cool.
• Strain the broth through a fine-mesh sieve into a large bowl. Clean out any scum in the bottom of the pot and add the broth back to the pot. Bring to a simmer, then add the orzo and cook until al dente, about 10 minutes. Check for seasoning here, as you may need to add a few teaspoons salt.
• In a medium bowl, whisk together the lemon zest and juice and the flour. Whisk the eggs into the lemon mixture. Pour a little of the simmering broth slowly over the egg mixture and whisk it together. Reduce the heat under the broth to low and whisk in the egg mixture. The soup will thicken slightly and become cloudy. Make sure you don't bring the soup to a rolling boil after you add the eggs. Your eggs will scramble, which will leave you with more of an egg drop soup (which would still be fantastic, but just not the same).
• Chop up the chicken, removing the skin and bones, and add it to the soup along with the dill. Serve immediately.

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.

ARTICHOKES, LAMB, AND ORZO AVGOLEMONO

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).

LINGUINE AVGOLEMONO WITH ARTICHOKE HEARTS AND GREEN BEANS

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.