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.
Course: Main Course, Soup
Keyword: Artichoke stew, Artichoke with peas and potatoes, Avgolemono, Mia Kouppa, Mia Kouppa artichoke, Mia Kouppa avgolemono
Author: Mia Kouppa
3/4cupchopped yellow onioncut into small dice
14ouncesartichoke heart bottoms, frozenapproximately 13 of them
1cupfrozen green peas
2cupswateror to cover vegetables in the pot
2 medium potatoescut into quarters
1/4tspground black pepper
2tbspchopped fresh mint
2tbspchopped fresh parsley
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.