LINGUINE AVGOLEMONO WITH ARTICHOKE HEARTS AND GREEN BEANS
Provided by Bon Appétit Test Kitchen
Categories Milk/Cream Bean Citrus Egg Pasta Vegetable Sauté Vegetarian Quick & Easy High Fiber Parmesan Artichoke Green Bean Noodle Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Place yolks in medium bowl. Gradually whisk in lemon juice, then cream.
- Cook artichoke hearts and green beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Using sieve, transfer vegetables from pot to large skillet. Return water to boil. Add pasta; boil until tender but still firm to bite. Drain pasta, reserving 1 1/2 cups cooking liquid.
- Add pasta to skillet with vegetables. Whisk 3/4 cup cooking liquid into yolk mixture. Add yolk mixture, 3/4 cup cheese, and parsley to skillet. Toss over medium heat just until sauce thickens and coats pasta, about 4 minutes, adding more cooking liquid by tablespoonfuls if dry. Season with salt and pepper. Serve, passing additional cheese alongside.
ARTICHOKES, LAMB, AND ORZO AVGOLEMONO
Make and share this Artichokes, Lamb, and Orzo Avgolemono recipe from Food.com.
Provided by Douglas Rohrer
Categories Lamb/Sheep
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a Dutch oven or large skillet heat the oil and brown the meat with onion and garlic till onion is tender.
- Drain fat from the meat and return the meat to pan.
- Add 3/4 cup wine or chicken broth, oregano, lemon peel, salt, and pepper.
- Bring to a boil, reduce heat, and cover.
- Simmer for 20 minutes.
- Add fresh or canned artichokes and simmer 10 minutes more, or till tender.
- Meanwhile, in a large saucepan or pasta pot bring 3 quarts water to boiling.
- Add pasta and reduce heat slightly.
- Boil for 5-8 minutes stirring occasionally.
- Immediately drain and return to warm pan; keep warm.
- In a small mixing bowl combine egg, lemon juice, cornstarch, and 1/2 cup warm chicken broth.
- Pour egg mixture into the lamb-artichoke mixture.
- Cook and stir over medium heat for 1 minute, or till thickened and bubbly.
- Cook and stir for 2 minutes more.
- Serve lamb mixture over hot cooked pasta.
- Garnish with parsley (optional).
AGINARES AVGOLEMONO (ARTICHOKE BOTTOMS IN AVGOLEMONO)
This recipe was printed in the local newspaper and was given to me by a friend. I haven't tried it yet, but it sounds good!
Provided by Michelle Berteig
Categories Vegetable
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Remove the leaves from the artichokes and scoop out the chokes, leaving the bottoms. Discard the leaves. Cut the bottoms in half. Put them in cold water with 2 tablespoons of lemon juice added. When ready to use, drain and pat dry.
- Pour the olive oil into a 6-quart saucepan. Saute the onions until soft. Add the potatoes and carrots and cook for about 5 minutes.
- Add the artichoke bottoms, 4 1/2 cups of hot water, the dill and salt. Cover and bring to a boil over medium heat. Simmer until the potatoes, carrots and artichoke bottoms are fork-tender, about 12 to 15 minutes. Do not stir, but occasionally lift and move the pan back and forth (gentle shaking) to move the mixture around and keep it from sticking to the bottom of the pan, but be careful not to break up the vegetables. Reduce the heat to a low simmer while preparing the avgolemono sauce.
- To make the avgolemono sauce, beat the eggs well in a small bowl, then slowly add 2/3 cup of lemon juice. Add the dissolved cornstarch and then slowly add about a cup of broth from the cooked vegetables, stirring all the while.
- Pour the sauce over the vegetables and cook on low for about 3 minutes. Remove from the heat and allow to stand 10 minutes before serving.
AVGOLEMONO (EGG-LEMON SAUCE)
Provided by Jonathan Reynolds
Categories condiments
Time 20m
Yield About 1 1/2 cups
Number Of Ingredients 6
Steps:
- Fill the bottom of a double boiler about 1/3 full of water and bring it to a simmer. Combine the lemon juice and flour in a stainless-steel bowl and whisk until smooth. Add the egg yolks and whisk until thoroughly combined. Set aside.
- In the top of the double boiler (but not over the heat), whip egg whites and a pinch of salt until fluffy. Slowly drizzle the yolk mixture into the whipped whites, whisking constantly to maintain the volume. Place over the simmering water and cook, whisking constantly, until the mixture is light in color, fluffy and begins to thicken, about 4 minutes. Very slowly whisk in the hot stock. Continue cooking and whisking for another 2 minutes to thicken. Reserve sauce off the stove in the double boiler. Do not reheat or the sauce may curdle. Season to taste with salt and white pepper.
Nutrition Facts : @context http, Calories 81, UnsaturatedFat 3 grams, Carbohydrate 4 grams, Fat 4 grams, Fiber 0 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 287 milligrams, Sugar 2 grams, TransFat 0 grams
LEMON ARTICHOKES AND EGGS
This is a specialty of my mother-in-law's. I've never seen it offered in local Italian restaurants or other homes, but I'm always asked for the recipe when I serve it. It can be served as a great side dish without the eggs as well.
Provided by rjbnewyork
Categories Side Dish Vegetables
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Trim artichoke stems, cut away leaves, and remove the fibrous portion at the center of the artichoke, leaving the heart. Slice the hearts.
- Heat olive oil in a skillet over medium heat; cook and stir artichoke slices and garlic until garlic just begins to turn golden, about 5 minutes. Stir in lemon juice, mint, salt, and black pepper; continue to cook until artichoke slices are tender. Spoon a little water into skillet if juices evaporate.
- Pour beaten egg into the skillet and scramble gently until egg is set and not runny, 2 or 3 minutes; serve immediately.
Nutrition Facts : Calories 127.4 calories, Carbohydrate 11.6 g, Cholesterol 46.5 mg, Fat 8.2 g, Fiber 5.3 g, Protein 4.8 g, SaturatedFat 1.4 g, Sodium 108.2 mg, Sugar 1.3 g
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- Remove the leaves from the artichokes, then scoop out the choke leaving the bottoms. Discard the leaves. Cut the bottoms in half. Put them in cold water with 2 tablespoons of lemon juice until ready to use, then drain and pat dry.
- Pour the olive oil into a 6-quart saucepan. Saute the onions until soft, about 4 minutes. Add potatoes and carrots; cook about 5 minutes.
- Add the artichokes, 4 1/2 cups hot water, the dill and salt. Cover and bring to a boil over medium heat; then simmer until the potatoes, carrots and artichokes are fork-tender, about 12 to 15 minutes. Do not stir, but occasionally lift and swivel the pan back and forth to move the mixture and keep it from sticking to the bottom of the pan, being careful not to break the vegetables. Reduce the heat to a low simmer while preparing the avgolemono sauce.
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