A stew of artichokes, peas and potatoes in a rich and tangy egg-lemon broth
This dish delivers big flavor without complicated technique. The preparation is straightforward, but the flavors are bold: tender artichoke hearts and potatoes, sweet green peas, and a silky avgolemono (egg-lemon) sauce that brightens the whole pot. It’s a comforting, rustic meal best served with crusty bread for soaking up the sauce.
As kids we had mixed feelings about artichokes — the texture and look could be off-putting — yet we loved helping prepare them. Our parents would trim the prickly tops and remove the outer leaves, showing us how to reveal the tender heart. That ritual made artichokes feel special and a little theatrical, and those memories still make this recipe meaningful.
This is the first artichoke-focused recipe we’ve shared on the site, despite hundreds of recipes in our archives. Artichokes can seem intimidating, but they are essentially the bud of a thistle and yield a tender, flavorful heart once trimmed. If you’re using fresh artichokes, keep trimmed hearts in water with a splash of lemon or vinegar to prevent browning until you’re ready to cook.
For convenience we often use frozen artichoke bottoms or hearts in this recipe. They’re available year-round, save time, and work wonderfully here. If you prefer fresh, prepare them as described above and cook promptly.
Helpful hints
In Greek cooking this style is sometimes called aginares a la polita (artichokes city-style), but in our family it’s always been aginares me avgolemono — artichokes with egg-lemon sauce — with peas added for sweetness and color. The avgolemono sauce is similar to the one we use for cabbage rolls and for classic avgolemono soup: it’s frothy, tangy, and smooth when tempered and incorporated carefully so the eggs don’t curdle.
The avgolemono technique is simple but requires patience: whisk the egg whites to soft peaks, fold in yolks, then slowly add lemon juice and warm broth while continuing to whisk so the sauce becomes silky and frothy. Always reserve a cup of hot broth to temper the eggs before adding the sauce back to the pot.
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This stew is especially delightful with fresh bread to mop up the luscious broth and sauce.
Looking for more recipes featuring avgolemono sauce?
We use avgolemono in soups, meat dishes and stews throughout our collection — it’s a versatile sauce that brightens many recipes.
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Artichokes and peas in an egg-lemon sauce (Αγκινάρες με αρακά αυγολέμονο)
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Ingredients
- 3/4 cup chopped yellow onion cut into small dice
- 1/3 cup (80 mL) olive oil
- 14 ounces artichoke heart bottoms, frozen approximately 13 of them
- 1 cup frozen green peas
- 2 cups (500 mL) water or to cover vegetables in the pot
- 2 medium potatoes cut into quarters
- 1 tsp salt
- 1/4 tsp ground black pepper
- 2 tbsp chopped fresh mint
- 2 tbsp chopped fresh parsley
For Avgolemono
- 2 eggs
- 1 lemon, juiced
Instructions
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In a medium pot heat the olive oil and sauté the chopped onion until translucent, about 3–5 minutes.
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Add the artichoke hearts, frozen peas and quartered potatoes to the pot. Cover with water (about 2 cups or enough to barely cover the vegetables) and bring to a boil. Reduce heat to medium, add chopped mint and parsley, salt and pepper. Cover and simmer 30–45 minutes, stirring occasionally, until potatoes and artichokes are tender.
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Ladle about 1 cup of the hot broth into a small bowl and set aside to use when preparing the avgolemono.
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Prepare the avgolemono: separate the eggs. Beat the egg whites until soft peaks form, then add the yolks and continue to beat. Slowly add the lemon juice and, while whisking continuously, pour in the reserved warm broth to temper the eggs and create a frothy sauce.
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Gradually pour the egg-lemon sauce back into the pot with the vegetables, stirring gently or shaking the pot so the sauce disperses evenly. Warm through briefly — do not boil — until the sauce is incorporated and silky.
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Serve hot with bread and enjoy.