Artichokes in Egg-Lemon Sauce

Ingredients

  • 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

Description

Fresh Artichokes Star In This Rich, Lemony Stew. In Its Native Greece, It's Often Eaten For Lunch Or Supper. Make It A Meal: Crusty Bread Is A Must For Soaking Up The Sauce. Mixed Lettuce, Fennel & Orange Salad With Black Olive Vinaigrette Would

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