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Lemon Artichokes (Anghinares Avgholemono )

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“Another recipe from the April 1980 issue of Bon Apetit featuring an "Easter Feast from the Greek Islands" as prepared by Theonie Diakidis Mark.”
1hr 50mins

Ingredients Nutrition


  1. Artichokes:
  2. Trim base from artichokes; remove hard outer leaves and cut off top third.
  3. Bring enough water to cover artichokes to boil with vinegar in a large pan.
  4. Add artichokes and boil 15 to 20 minutes.
  5. When cool, remove chokes.
  6. Line bottom of casserole with onion and dill.
  7. Arrange artichokes over and sprinklie with oil.
  8. Cook uncovered over medium heat about 10 minutes.
  9. Combine broth,lemon juice, salt and pepper and pour over artichokes.
  10. Cover and cook until artichokes are tender and juice is reduced, about 45 minutes.
  11. Transfer to serving platter and fill centers with warm Lemon Sauce.
  12. Lemon Sauce:
  13. Whisk egg yolks in nonaluminum saucepan until frothy.
  14. Add lemon juice, arrowroot and salt and pepper.
  15. Slowly whisk in broth.
  16. Cook over medium heat, stirring constantly,until sauce thickens; do NOT boil.
  17. Keep warm.

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