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Artichokes in Egg-Lemon Sauce

  • 35 m
  • 50 m
James Chatto
“Fresh artichokes star in this rich, lemony stew. In its native Greece, it's often eaten for lunch or supper. Make it a meal: Crusty bread is a must for soaking up the sauce. Mixed Lettuce, Fennel & Orange Salad with Black Olive Vinaigrette would be a refreshing start or end to the meal.”


    • 2 lemons
    • 15 baby artichokes or 8 large artichokes
    • 2 tablespoons extra-virgin olive oil, divided
    • 1 pound scallions, chopped (about 3 cups)
    • 4 shallots, minced
    • 1 clove garlic, minced
    • 1 tablespoon chopped fresh fennel fronds
    • Pinch of dried oregano
    • Pinch of chopped fresh parsley
    • Pinch of chopped fresh mint
    • 3 cups water
    • 3 carrots, coarsely chopped
    • 1 teaspoon salt
    • Freshly ground pepper to taste
    • 2 large potatoes, cut into bite-sized chunks
    • 1 large egg
    • ⅓ cup lemon juice


  • 1 Squeeze 1 lemon into a bowl of cold water. Cut the stalks from artichokes and discard. Using a sharp paring knife held at an angle, trim off all the leaves from the artichokes, working your way around them to the heart. Discard leaves. Cut off soft purple petals and discard. Trim any remaining green parts from the hearts. Cut remaining lemon in half and rub artichokes with cut side. If you are using mature artichokes, scoop out fuzzy chokes with a melon baller or spoon. Rub again with lemon half. Cut hearts from mature artichokes into quarters. Place the artichoke hearts in the lemon water to prevent discoloration.
  • 2 Heat 1 tablespoon oil in a Dutch oven, and add scallions, shallots, garlic, fennel, oregano, parsley and mint and cook, stirring often, over medium heat until softened, about 5 minutes. Add water, the drained artichokes, carrots, salt and pepper, and bring to a boil. Reduce heat to medium and simmer, covered, for 5 minutes. Add potatoes. Cook, covered, until vegetables are tender, about 15 to 20 minutes longer. Remove vegetables to a bowl using a slotted spoon, and keep warm; reserve the cooking liquid.
  • 3 Whisk egg with lemon juice in a small bowl and gradually whisk in ⅓ cup of the cooking liquid. Pour into remaining liquid in the pan and cook, stirring, until steaming, 2 to 3 minutes. Do not boil or it will curdle. Return vegetables to the pot. Taste and adjust seasonings with salt and pepper and stir in remaining tablespoon oil. Serve immediately.
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