ARTICHOKE BOTTOMS IN AVGOLEMONO SAUCE

ARTICHOKE BOTTOMS IN AVGOLEMONO SAUCE image

Yield 4-6 servings

Number Of Ingredients 12

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8 artichokes
2/3 c plus 2 tbl lemon juice (from 2-3 1/2 lemons), divided
1/2 c mac or olive oil
3/4 c chopped onion
1 1/2 chopped green onion,(about 2 bunches)
3 med potatoes, peeled and quartered
6 med carrots, peeled and cut crosswise 1" pieces
4 1/2 c hot water
1/3 c fresh dill
2 tsp salt
4 large eggs
1 tsp cornstartch dissolved in 1 tbl cold water

Steps:

Remove leaves from artichokes, scoop out the choke, leaving the bottom, discard leaves. cut bottoms in half put in cold water with 2 tbl lemon until ready to use, then drain and pat dry. Pour oil into a 6 qt saucepan,saute onions until soft, about 4 min. add potatoes and carrots, cook about 5 min.Add artichokes, 4 1/2 c water, dill, salt, and cover and bring to a boil over med heat, simmer until tender, about 12-15 min. Do not stir, but occasionally lift and move man back and forth. Reduce heat to low simmer while preparing the sauce. To make the sauce, beat the eggs for about half a minute with a wisk, slowly add the remaining lemon juice. add the dissolved cornstartch. add about 1 c of broth from the vegetables and cook over low flame. let starn 10 min before serving.