Try this Agineres Me Avgolemono (Artichokes with Egg and Lemon Sauce recipe, or contribute your own.
Suggest a better descriptionThe classic Greek sauce, avgolemono, is a great low-fat alternative to the melted butter, mayonnaise or vinaigrette dipping sauces usually served with artichokes. Snap the stems off four large artichokes and trim the bases so that they will sit upright on a plate. Boil a potful of water to which you have added the juice of a lemon and a pinch of salt. Drop the artichokes in and boil for 30 minutes or until they are tender. Test by pulling off an outer leaf and trying the flesh at the base for tenderness. Meanwhile, in another saucepan, bring a cup of chicken stock to the boil. In a cup, mix about two-thirds of a tablespoon of cornflour with a little water until it is smooth and add to the boiling stock, stirring until it thickens. Separate 3 eggs, beat the whites until they hold stiff peaks, then add the yolks and continue beating tin the whole mass is fluffy. Still beating, add the juice of a lemon and pour in the boiling stock. Pour this mixture back into the stock saucepan, and stir it over a low heat for a couple of minutes. It must not boil. Place the artichokes in the centre of warmed plates and pour the avgolemono over them. Serve. Makes 4 servings. From "Raw Materials" by Meryl Constance, The Syndey Morning Herald, 10/13/92. Courtesy Mark Herron. Posted by Stephen Ceideberg; October 30 1992. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
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