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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
Historians have proved the existance of recipes back into the far past, certainly as far back as the ancient Egyptians, and possibly even further than that. Having said that, generally, these old records were just simple pictorial recipes for food preparation.
Fascinatingly, the oldest recipe in existence, according to experts are some tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated and blissful. Progressing into The time of the romans 25BC a roman called Apicius wrote a few documents describing recipes cooked by the Romans. In his publication, Apicius recounts how the meals were split into appetizers, main course and dessert, a style of dining still practiced today. Additionally, he informs us how the ancient cooks were skilled in the use of many different spices and herbs, including some familiar names for example basil, fennel and parsley. In the 15th century, people returning from the crusades brought back many foods and herbs from Arab cooking, including coriander, parsley, basil and rosemary. These new spices and herbs led to a torrent in manuscripts on food, many of which are now in academic collections. The introduction of television gave us cooking programs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the invention of the internet, allowing us all to access massive numbers of recipes like those on this site. |
We hope you enjoy this Agineres Me Avgolemono (Artichokes With Egg & recipe.
