WHAT?
4-5 small artichokes
150g. Broad beans (if they’re fresh we just want the pods)
2-3 medium sweet potatoes
1 chopped spring onion
1 onion, 3-4 garlic cloves - all chopped
Little chilli
1/2 bunch dill, ¼ fennel
Pepper, salt For the avgolemono sauce
1 egg, 1 lemon HOW TO? 1️⃣Clean the artichokes. Cut the harder leaves from the flower and the stem. We want the flower to just have the light leaves. Remove the fibres from the top.
2️⃣Sauté the onion and garlic in olive oil for two minutes in medium heat. Sauté with potatoes. Add chilli, the spring onion, the artichokes and the broad beans and little water (½ glass) and let it cook for 20 minutes. 3️⃣In a bowl separate the white and the egg yolk. Mix the white to a meringue and add the lemon and the yolk. 4️⃣Turn off the heat and start adding hot juice to the egg mix, so the egg doesn’t cook. 5️⃣Add the mix to the sauce, stir and add the herbs. 6️⃣Grind the pepper and serve with feta.
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