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Directions
The 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.
Servings: 4 servings
Agineres Me Avgolemono (Artichokes With Egg & Recipe brought to you by Recipe Ideas
Categories: Egg; Fruit; Vegetable
The History of Recipes
It is possible to follow the history of written recipes back into distant history, in truth as far back into history as pharonic Egypt, and possibly even further than that. However, in the main part, these ancient records were just basic hieroglyphic or cunieform recipes for meal preparation.
Fascinatingly, the most ancient recipe in existence, according to experts are a few stone tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel wonderful and blissful. As we move into The time of the roman empire 25BC a man called Apicius assembled a few documents showing how to cook the recipes cooked by wealthy roman citizens. In his publication, Apicius recounts how the meals were divided into starters, main course and afters, a very modern way of dining. Aspicius also describes how the early Romans made use of many herbs and spices, including a few that will be familiar to modern cooks for example bay, fennel and dill. Over the following few hundred years, the powerful families of the West strove to offer the most exotic meals, and as a consequence, chefs and their recipes became highly prized. Even so, it was during the nineteenth century that cooking and cookery books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated years of their lives to collating, verifying, and publishing the recipes of their peers. The introduction of television brought us TV chefs and the recipe books that accompanied them. Which pretty much brings us to the present day and the internet revolution, permitting everybody to search through massive numbers of recipes like the ones you can find on our web site. |
We hope you enjoy this Agineres Me Avgolemono (Artichokes With Egg & recipe.
