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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.
Prep Time30 mins
Cook Time1 hr
Course: Main Course, Soup
Cuisine: Greek
Keyword: Artichoke stew, Artichoke with peas and potatoes, Avgolemono, Mia Kouppa, Mia Kouppa artichoke, Mia Kouppa avgolemono
Servings: 4 servings
Author: Mia Kouppa


  • 3/4 cup chopped yellow onion cut into small dice
  • 1/3 cup olive oil
  • 14 ounces artichoke heart bottoms, frozen approximately 13 of them
  • 1 cup frozen green peas
  • 2 cups 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


  • 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!


We used frozen artichoke bottoms (14oz) for this particular recipe as it is easier and they taste perfectly delicious.