Artichokes with avgolemono

Artichokes with avgolemono

By
From
Moorish
Serves
4
Photographer
Mark Roper

Many contemporary recipes for artichokes use the central hearts only. While these little discs of nutty-sweet flesh are delicious, there is also a lot to be said for the good old-fashioned way of eating artichokes – one leaf at a time, scraping the prized flesh off between your teeth, and working your way towards the central heart. It does involves getting down and dirty at the table, with lots of pulling and dipping and dripping of sauce everywhere – but it’s also a lot of fun and very more-ish.

Poaching stock

Ingredients

Quantity Ingredient
2 litres water
2 lemons, juiced
100ml white wine
2 tablespoons olive oil
garlic, halved
2 bay leaves
1/3 bunch thyme
1 large onion, quartered
2 teaspoons salt

Avgolemono

Quantity Ingredient
2 eggs, whole
1 egg yolk
1 lemon, juiced
100ml hot chicken stock
pinch sumac

Method

  1. Put all the ingredients for the stock into a large saucepan and bring to the boil. Lower the heat and simmer for 10 minutes.
  2. To prepare the artichokes, pull off the hard outer leaves and use a vegetable peeler to shave away the rough outer layer of the stalk. Slice off the top quarter of the artichoke and discard.
  3. Drop the artichokes into the simmering stock and cover them with a plate to keep them submerged in the liquid. Simmer for about 20 minutes, or until the stalks are tender. They will keep for 4–5 days in the cooking stock, and are delicious eaten cold. If you want to eat them hot, reheat them briefly in the stock. Remove them from the stock and leave them to drain upside down for a few minutes.
  4. To make the avgolemono, in a small pan, whisk together the eggs and egg yolk with the lemon juice. In a separate pan, bring the stock to a simmer and add a spoonful of it to the egg mixture. Stir well, then pour the egg mixture into the barely simmering stock, whisking well all the time. Cook gently over the low heat, stirring constantly with a wooden spoon, until the sauce is thick enough to hold a line drawn across the back of the spoon. Remove from the heat and pour it into a bowl to accompany the artichokes.
Tags:
Malouf
Greg
Lucy
Moorish
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