Artichokes in Egg-Lemon Sauce

  • Active Time 35m
  • Total Time 5m

8 servings

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
  • 1 pinch dried oregano
  • 1 pinch chopped fresh parsley
  • 1 pinch 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
  • 1/3 cup lemon juice


Squeeze 1 lemon into a bowl of cold water. Cut the stalks from the 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 the leaves. Cut off the soft purple petals and discard. Trim any remaining green parts from the hearts. Cut the remaining lemon in half and rub the artichokes with the cut side. If you are using mature artichokes, scoop out the fuzzy chokes with a melon baller or spoon. Rub again with the lemon half. Cut the hearts from the mature artichokes into quarters. Place the artichoke hearts in the lemon water to prevent discoloration.

Heat 1 tablespoon oil in a Dutch oven, and add the scallions, shallots, garlic, fennel, oregano, parsley and mint and cook, stirring often, over medium heat until softened, about 5 minutes. Add the water, the drained artichokes, carrots, salt and pepper, and bring to a boil. Reduce the heat to medium and simmer, covered, for 5 minutes. Add the potatoes. Cook, covered, until the vegetables are tender, 15 to 20 minutes longer. Remove the vegetables to a bowl using a slotted spoon, and keep warm; reserve the cooking liquid.

Whisk the egg with the lemon juice in a small bowl and gradually whisk in 1/3 cup of the cooking liquid. Pour into the remaining liquid in the pot and cook, stirring, until steaming, 2 to 3 minutes. Do not boil or it will curdle. Return the vegetables to the pot. Taste and adjust seasonings with salt and pepper and stir in the remaining tablespoon oil. Serve immediately.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 7781

nutrition information per serving

229 calories; 5g total fat; 1g total saturated fat; 26mg cholesterol; 485mg sodium; 44g carbohydrates; 13g fiber; 10g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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