Anginares me Avgolemono (Artichokes with Egg and Lemon Sauce)
Anginares me Avgolemono (Artichokes with Egg and Lemon Sauce) is a traditional Cypriot recipe for a classic accompaniment of artichokes in a chicken broth sauce thickened with egg yolks and flavoured with lemon juice. The full recipe is presented here and I hope you enjoy this classic Cypriot version of: Artichokes with Egg and Lemon Sauce (Anginares me Avgolemono).
To Prepare the Artichokes
cold water
juice of 1 lemon
2 tbsp plain flour
2 tbsp salt
For the Sauce:
1 tbsp cornflour (cornstarch)
500ml chicken broth
2 tbsp lemon juice
3 egg yolks
salt and freshly-ground black pepper, to taste
Method:
Begin by preparing the artichokes. Mix together the lemon juice, flour and salt in a bowl of water, whisking until smooth.
Place each artichoke in the water the take it out and remove the stalk. Pull off all the hard outer leaves and with a knife cut off the inside leaves until you only have the heart. Drop this into the bowl of prepared water (this will prevent it from discolouring).
Pour the lemon juice, olive oil and a little salt into a pan of boiling water. Add the artichokes and cook for 40 minutes, or until tender. Drain the artichokes and arrange on a warmed serving dish.
For the sauce, pour the chicken broth into a pan and bring to a boil. Whisk together the cornflour with 3 tbsp cold water to form a smooth slurry. Add this to the boiling broth a little at a time, stirring constantly. Continue boiling for 2 minutes then take the pan off the heat.
Beat the egg yolks with the lemon juice in a bowl. Gradually add a ladleful of the hot broth mix to temper, whisking all the time. Now pour the egg mixture into the pan with the broth, beating all the time.
Season to taste with salt and black pepper, to taste. Allow the sauce to heat through for 2 minutes (but endure you do not boil) then take off the heat and pour over the artichokes.
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