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A Recipe for
Agineres Me Avgolemono (Artichokes With Egg &
All sorrows are less with bread. |
| Miguel de Cervantes, Don Quixote |
Herb Tip |
Tell me what you eat, I'll tell you who you are. |
| Anthelme Brillat-Savarin |
This Recipe for Agineres Me Avgolemono (Artichokes With Egg & is one of thousands in the Recipes-to-go Fruit Cookbook.
A dessert without cheese is like a beautiful woman with only one eye. |
| Anthelme Brillat-Savarin |
If you enjoy this Agineres Me Avgolemono (Artichokes With Egg & Recipe - you should enjoy the recipe collections you can find on the websites below:
In Mexico we have a word for sushi: bait. |
| José Simons |
What do snowmen eat for breakfast? Snowflakes. |
| Unknown |
This is a recipe for Agineres Me Avgolemono (Artichokes With Egg & from the recipe cookbook of Recipes-to-go (Fruit)
Food Tip |
What is patriotism but the love of the food one ate as a child? |
| Lin Yutang |
Cooking is like love. It should be entered into with abandon or not at all. |
| Harriet van Horne |
It is not necessary to advertise food to hungry people, fuel to cold people, or houses to the homeless. |
| J. K. Galbraith |
Food Tip |
Hunger: One of the few cravings that cannot be appeased with another solution. |
| Irwin Van Grove |
The classic Greek sauce, avgolemono, is a great low-fat alternative
to the melted butter, mayonnaise or vinaigrette dipping sauces
usually served with artichokes.
Snap the stems off four large artichokes and trim the bases so that
they will sit upright on a plate. Boil a potful of water to which
you have added the juice of a lemon and a pinch of salt. Drop the
artichokes in and boil for 30 minutes or until they are tender. Test
by pulling off an outer leaf and trying the flesh at the base for
tenderness.
Meanwhile, in another saucepan, bring a cup of chicken stock to the
boil. In a cup, mix about two-thirds of a tablespoon of cornflour
with a little water until it is smooth and add to the boiling stock,
stirring until it thickens.
Separate 3 eggs, beat the whites until they hold stiff peaks, then
add the yolks and continue beating tin the whole mass is fluffy.
Still beating, add the juice of a lemon and pour in the boiling
stock. Pour this mixture back into the stock saucepan, and stir it
over a low heat for a couple of minutes. It must not boil.
Place the artichokes in the centre of warmed plates and pour the
avgolemono over them. Serve.
Makes 4 servings.
From "Raw Materials" by Meryl Constance, The Syndey Morning Herald,
10/13/92. Courtesy Mark Herron.
Posted by Stephen Ceideberg; October 30 1992.
Serves: 4
Agineres Me Avgolemono (Artichokes With Egg & Recipe brought to you by Recipes To-Go