Italian

Artichokes a la Polita and saffron avgolemono soup

Name: Artichokes and saffron avgolemono soup recipe
Yield: 4
Cuisine: /italian
Ingredients: 1 lemon, halved; 5 globe artichokes; 1/4 cup (60ml) extra virgin olive oil; 1 onion, finely chopped; 1 carrot, cut into 1cm cubes; 3 garlic cloves, thinly sliced; 2 sprigs thyme leaves; Pinch saffron threads; 100ml white wine; 3 cups (750ml) chicken or vegetable stock; 2 cups (310g) fresh or frozen peas; 500g frozen broad beans, shelled, podded; 1 bunch dill, leaves picked; 1 bunch flat-leaf parsley, leaves picked; 1 egg, plus extra 2 egg yolks; 1 tbs cornflour; 100ml lemon juice

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Artichokes a la polita, peas, broad beans, saffron avgolemono

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by delicious. team

delicious. team

Sep 01, 2021

Embrace flavours from the Med with this refreshing recipe from Peter Conistis.

1 lemon, halved
5 globe artichokes
1/4 cup (60ml) extra virgin olive oil
1 onion, finely chopped
1 carrot, cut into 1cm cubes
3 garlic cloves, thinly sliced
2 sprigs thyme leaves
Pinch saffron threads
100ml white wine
3 cups (750ml) chicken or vegetable stock
2 cups (310g) fresh or frozen peas
500g frozen broad beans, shelled, podded
1 bunch dill, leaves picked
1 bunch flat-leaf parsley, leaves picked

Avgolemono

1 egg, plus extra 2 egg yolks
1 tbs cornflour
100ml lemon juice

Method

1.

Half fill a large bowl with water and squeeze in the lemon halves, before adding the skins too. Set aside.
2.

Use a serrated knife to cut off the top third of each artichoke. Working with 1 artichoke at a time, remove outer leaves until just the tender hearts remain. Trim the stem to 5cm. Holding the artichokes in one hand, use a vegetable peeler to trim each base until you reach the pale green and white flesh. Scrape out the hairy chokes with a teaspoon and discard, if desired, or discard when eating later if not tender. Place in lemon water.
3.

Heat oil in a large saucepan over medium heat and cook the onion, stirring occasionally, for 5-6 minutes until soft. Drain artichokes and add to pan. Cook for 4-5 minutes until changes colour. Add carrot, garlic, thyme, saffron, wine and stock, and bring to a simmer. Season then cook, covered, for 15-20 minutes or until artichoke is tender. Add peas, broad beans and herbs. Simmer for 2 minutes.
4.

For the avgolemono, whisk the egg, egg yolks and cornflour in a jug with 60ml (1/4 cup) water until light and frothy. While whisking, drizzle in lemon juice. Add a few spoonfuls of braising liquid to the egg mixture, whisk to combine, then pour over vegetables and gently shake pan to incorporate the mixture. Simmer for 1 minute. Remove from heat and set aside for a few minutes to rest before serving.