Artichokes In Egg-lemon Sauce


2   lemons 15   baby artichokes or 8 large artichokes 2 tablespoons  extra-virgin olive oil divided 1 pound  scallions chopped (about 3 cups) 4   shallots minced 1   clove garlic minced 1 tablespoon  chopped fresh fennel fronds 1 Pinch  dried oregano 1 pinch  chopped fresh parsley 1 pinch  chopped fresh mint 3 cups  water 3 carrots coarsely chopped 1 teaspoon  salt Freshly ground pepper to taste 2 large potatoes cut into bite-sized chunks 1 large egg 1/3 cup  lemon juice


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