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Artichokes in Egg-Lemon Sauce

:  November/December 1990

Your rating: None Average: 4 (2 votes)

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.


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