Artichokes and peas in an egg-lemon sauce (Αγκινάρες με αρακά αυγολέμονο)
A stew of artichoke hearts, peas and potatoes in a rich and tangy egg-lemon broth.
Servings: 4 servings
Ingredients
- 3/4 cup chopped yellow onion cut into small dice
- 1/3 cup (80 mL) olive oil
- 14 ounces artichoke heart bottoms, frozen approximately 13 of them
- 1 cup frozen green peas
- 2 cups (500 mL) water or to cover vegetables in the pot
- 2 medium potatoes cut into quarters
- 1 tsp salt
- 1/4 tsp ground black pepper
- 2 tbsp chopped fresh mint
- 2 tbsp chopped fresh parsley
For Avgolemono
- 2 eggs
- 1 lemon, juiced
Instructions
- In a medium size pot heat the olive oil and saute the onion until translucent, approximately 3 - 5 minutes.
- To the pot add the artichoke hearts, frozen peas and the potatoes. Cover with the water and bring to a boil. Reduce the heat to medium. Add the chopped mint and parsley as well as the salt and pepper. Cover and cook for 30 - 45 minutes stirring occasionally. Check your potatoes and artichokes and when ready (a knife is easily inserted into the vegetables), remove the pot from the heat.
- Use a ladle to place approximately 1 cup of broth into a small bowl. Set aside.
- Separate the eggs. In a large bowl, beat the egg whites until soft peaks form. Add the egg yolks and continue to beat. Slowly pour in the lemon juice and then the reserved 1 cup broth while beating continuously. See video here.
- Pour the egg-lemon sauce into the pot with the soup. Shake the pot gently so that the egg-lemon sauce gets evenly dispersed throughout the vegetables.
- Serve and enjoy!
Notes
We used frozen artichoke bottoms (14oz) for this particular recipe as it is easier and they taste perfectly delicious.