Yield Makes 4 servings Number Of Ingredients 8 Steps:
Place yolks in medium bowl. Gradually whisk in lemon juice, then cream. Cook artichoke hearts and green beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Using sieve, transfer vegetables from pot to large skillet. Return water to boil. Add pasta; boil until tender but still firm to bite. Drain pasta, reserving 1 1/2 cups cooking liquid. Add pasta to skillet with vegetables. Whisk 3/4 cup cooking liquid into yolk mixture. Add yolk mixture, 3/4 cup cheese, and parsley to skillet. Toss over medium heat just until sauce thickens and coats pasta, about 4 minutes, adding more cooking liquid by tablespoonfuls if dry. Season with salt and pepper. Serve, passing additional cheese alongside.
Time 1h10m Yield 4-6 serving(s) Number Of Ingredients 12 Steps:
Remove the leaves from the artichokes and scoop out the chokes, leaving the bottoms. Discard the leaves. Cut the bottoms in half. Put them in cold water with 2 tablespoons of lemon juice added. When ready to use, drain and pat dry. Pour the olive oil into a 6-quart saucepan. Saute the onions until soft. Add the potatoes and carrots and cook for about 5 minutes. Add the artichoke bottoms, 4 1/2 cups of hot water, the dill and salt. Cover and bring to a boil over medium heat. Simmer until the potatoes, carrots and artichoke bottoms are fork-tender, about 12 to 15 minutes. Do not stir, but occasionally lift and move the pan back and forth (gentle shaking) to move the mixture around and keep it from sticking to the bottom of the pan, but be careful not to break up the vegetables. Reduce the heat to a low simmer while preparing the avgolemono sauce. To make the avgolemono sauce, beat the eggs well in a small bowl, then slowly add 2/3 cup of lemon juice. Add the dissolved cornstarch and then slowly add about a cup of broth from the cooked vegetables, stirring all the while. Pour the sauce over the vegetables and cook on low for about 3 minutes. Remove from the heat and allow to stand 10 minutes before serving.
Time 2h5m Yield 6 to 8 servings Number Of Ingredients 9 Steps:
Place the chicken, bay leaf and broth in a large pot and bring to a simmer over medium heat. Simmer 1 1/2 hours, or until the chicken is cooked through. Remove the chicken to a plate and let it cool. Strain the broth through a fine-mesh sieve into a large bowl. Clean out any scum in the bottom of the pot and add the broth back to the pot. Bring to a simmer, then add the orzo and cook until al dente, about 10 minutes. Check for seasoning here, as you may need to add a few teaspoons salt. In a medium bowl, whisk together the lemon zest and juice and the flour. Whisk the eggs into the lemon mixture. Pour a little of the simmering broth slowly over the egg mixture and whisk it together. Reduce the heat under the broth to low and whisk in the egg mixture. The soup will thicken slightly and become cloudy. Make sure you don’t bring the soup to a rolling boil after you add the eggs. Your eggs will scramble, which will leave you with more of an egg drop soup (which would still be fantastic, but just not the same). Chop up the chicken, removing the skin and bones, and add it to the soup along with the dill. Serve immediately.
Time 35m Yield 6 servings Number Of Ingredients 8 Steps:
Whisk the eggs in a bowl, then run them through a fine-mesh sieve to remove any stray shells. Combine the 12 cups chicken broth and the lemon juice in a pot and bring to a boil over high heat. Lower the heat and hold at a simmer. Temper the eggs by gradually whisking broth into the eggs, one ladleful at a time. When you have added about a quarter of the broth, stir the mixture back into the pot. Cook at a low simmer, stirring constantly, until slightly thickened, about 2 minutes. (Be careful not to let the soup boil or the eggs will overcook and ruin it.) Stir in the salt and white pepper and strain the soup through a fine-mesh sieve to remove any lumps. In a small saucepan, combine the shredded chicken and the 1/2 cup chicken broth. Bring to a simmer to warm the chicken, then strain off the broth. Divide the chicken and orzo among six bowls; add 1 teaspoon of the chopped dill to each bowl. Ladle the soup into the bowls and serve immediately.
Time 35m Yield 4 Number Of Ingredients 9 Steps:
Combine butter and olive oil in a saucepan over medium heat. Add rice and stir to coat. Cook and stir for 1 minute. Stir in water, cover, and cook for 10 minutes. Stir in lemon juice; cover and cook until rice is tender and liquid has been absorbed, about 5 minutes longer. Remove from the heat and let sit, covered, for at least 5 minutes. Stir in Parmesan cheese, parsley, and oregano. Add whisked egg and stir until well combined, being careful not to scramble.
Time 1h Yield 4 serving(s) Number Of Ingredients 16 Steps:
In a Dutch oven or large skillet heat the oil and brown the meat with onion and garlic till onion is tender. Drain fat from the meat and return the meat to pan. Add 3/4 cup wine or chicken broth, oregano, lemon peel, salt, and pepper. Bring to a boil, reduce heat, and cover. Simmer for 20 minutes. Add fresh or canned artichokes and simmer 10 minutes more, or till tender. Meanwhile, in a large saucepan or pasta pot bring 3 quarts water to boiling. Add pasta and reduce heat slightly. Boil for 5-8 minutes stirring occasionally. Immediately drain and return to warm pan; keep warm. In a small mixing bowl combine egg, lemon juice, cornstarch, and 1/2 cup warm chicken broth. Pour egg mixture into the lamb-artichoke mixture. Cook and stir over medium heat for 1 minute, or till thickened and bubbly. Cook and stir for 2 minutes more. Serve lamb mixture over hot cooked pasta. Garnish with parsley (optional).
