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
1/3cup(80 mL) olive oil
14ouncesartichoke heart bottoms, frozenapproximately 13 of them
1cupfrozen green peas
2cups(500 mL) wateror 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.
Artichokes and peas in an egg-lemon sauce (Αγκινάρες με αρακά αυγολέμονο) https://miakouppa.com/2019/10/02/artichokes-and-peas-in-an-egg-lemon-sauce/ October 2, 2019