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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Remove the leaves from the artichokes and scoop out the chokes, leaving the bottoms. Discard the leaves. Cut the bottoms in half. Put them in cold water with 2 tablespoons of lemon juice added. When ready to use, drain and pat dry. | 2. Pour the olive oil into a 6-quart saucepan. Saute the onions until soft. Add the potatoes and carrots and cook for about 5 minutes. | 3. Add the artichoke bottoms, 4 1/2 cups of hot water, the dill and salt. Cover and bring to a boil over medium heat. Simmer until the potatoes, carrots and artichoke bottoms are fork-tender, about 12 to 15 minutes. Do not stir, but occasionally lift and move the pan back and forth (gentle shaking) to move the mixture around and keep it from sticking to the bottom of the pan, but be careful not to break up the vegetables. Reduce the heat to a low simmer while preparing the avgolemono sauce. | 4. To make the avgolemono sauce, beat the eggs well in a small bowl, then slowly add 2/3 cup of lemon juice. Add the dissolved cornstarch and then slowly add about a cup of broth from the cooked vegetables, stirring all the while. | 5. Pour the sauce over the vegetables and cook on low for about 3 minutes. Remove from the heat and allow to stand 10 minutes before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
artichoke	8			-	-	-	-
lemon juice	2/3	cup		35.7867	11.224	0.5693	0.3904
lemon juice	2	tablespoons		35.7867	11.224	0.5693	0.3904
olive oil	1/2	cup		954.72	0.0	0.0	108.0
onion	3/4	cup	chopped	48.0	11.208	1.32	0.12
green onion	1 1/2	cups	chopped	28.755	6.1131	1.033	0.5006
potato	3		peeled quartered	-	-	-	-
carrot	6		peeled cut	150.06	35.0628	3.4038	0.8784
dill	1/3	cup	chopped	102.48	18.5371	5.3693	4.8854
salt	2	teaspoons		-	-	-	-
egg	4			286.0	1.44	25.12	19.02
cornstarch	1	teaspoon		10.16	2.4339	0.0069	0.0013

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.