Vegetarian keto artichokes with egg-lemon sauce

Artichokes with egg-lemon sauce / avgolemono sauce [in Greek: avgo = egg & lemoni = lemon] is a traditional Greek recipe. Actually, avgolemono sauce is the "secret" to deliciousness of this dish! It is usually served as an appetizer or side dish. In case you double the serving size to have it as a main dish, you will end up with more than 10gr of net carbs, so make sure to restrict carbs from rest of your meals to not exceed your daily limit.

PREP
5 min
COOK
60 min
SERVINGS
4

Nutrition facts

Energy: 261 kcal
Protein: 6.0 gr
Fat: 23.1 gr
Net carbs: 6.0 gr

Ingredients

6 tbsp(s) olive oil (81 gr)

1 medium spring onion(s) / scallion(s), chopped (15 gr)

400 gr frozen artichokes

1 lemon(s) juiced (48 gr)

2 tsp(s) fresh dill, chopped (1 gr)

salt (to taste)

ground black pepper (to taste)

Egg-lemon sauce

2 large egg(s) (100 gr)

1 lemon(s) juiced (48 gr)

0.5 tsp(s) ground turmeric (2 gr)

salt (to taste)

Instructions

Artichokes

  1. Place a deep saucepan over medium heat and add the olive oil
  2. Chop the scallion(s) and add in the saucepan, when oil is heated. Saute for 2-3 minutes
  3. Then, add the artichokes and saute for 5 more minutes
    • You may optionally also add 3-4 carrot slices per serving, if your carb limit allows for it
  4. In this time-frame, juice the lemon(s) and chop the dill
  5. Pour the lemon juice, the chopped dill, salt and pepper to taste, as well as water (till artichokes are covered) and stir
  6. Let it cook for about 45 minutes or until fork tender
  7. When the artichokes are cooked, take a cup from the food broth / liquid and let it cool down for 5-10 minutes, until lukewarm

Egg-lemon sauce (Avgolemono)

  1. In a bowl, whisk the eggs
  2. Then, add the lemon juice and stir
  3. Slowly add the lukewarm broth in the egg-lemon sauce, while you keep stirring / whisking the sauce (or the eggs will curdle)
  4. Last, add the turmeric powder and a bit of salt and stir, until well mixed in the sauce

Finish up

  1. Pour the sauce all over the artichokes in the saucepan
  2. Put the saucepan on medium-low heat and let it boil for 1 more minute
  3. Take it out from heat and serve warm

Notes

✔ The eggs should be at room temperature

Serving size: 1 of 4 servings prepared

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