Agineres me avgolemono (artichokes with egg & lemon sauce) Recipe

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Agineres me avgolemono (artichokes with egg & lemon sauce)

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Eastern European, Fruits, Greek, Lemon, Vegetables

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Ingredients:

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Procedures:

1	The classic greek sauce, avgolemono, is a great low-fat alternative to the melted butter, mayonnaise or vinaigrette dipping sauces usually served with artichokes.
2	Snap the stems off four large artichokes and trim the bases so that they will sit upright on a plate.
3	Boil a potful of water to which you have added the juice of a lemon and a pinch of salt.
4	Drop the artichokes in and boil for 30 minutes or until they are tender.
5	Test by pulling off an outer leaf and trying the flesh at the base for tenderness.
6	Meanwhile, in another saucepan, bring a cup of chicken stock to the boil.
7	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.
8	Separate 3 eggs, beat the whites until they hold stiff peaks, then add the yolks and continue beating tin the whole mass is fluffy.
9	Still beating, add the juice of a lemon and pour in the boiling stock.
10	Pour this mixture back into the stock saucepan, and stir it over a low heat for a couple of minutes.
11	It must not boil.
12	Place the artichokes in the centre of warmed plates and pour the avgolemono over them.
13	Serve.
14	Makes 4 servings