| 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. |
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