Spaghetti with Artichoke & Fennel Avgolemono Sauce
07/01/2009
8 tablespoons olive oil
1 lemon, very thinly sliced into rounds with a mandoline
Juice of 2 lemons
1 fennel bulb, trimmed and thinly sliced
5 artichokes, trimmed and cleaned, sliced in half, stems peeled
Bunch of dill, stems removed and sliced finely
2 large egg yolks
21/2 cups chicken broth
1/2 cup dry white wine
Salt
Pepper
Spaghetti (pasta #11)
Salt
Pepper
4 small sprigs of dill for garnish
1. Trim artichoke, rub with lemon and place in a bowl of water with the juice of 1 lemon to prevent browning. Boil a large pot of water with 2 teaspoons of salt for the spaghetti.
2. Heat 3 tablespoons of oil in a large heavy skillet over medium-high heat. Add lemon slices, and sauté for 5 minutes. Add fennel and artichokes, and sauté for 5 minutes more. Deglaze with wine. Add broth, and bring to a boil. Reduce heat; simmer covered until artichokes are tender, about 20 minutes or longer. While vegetables are simmering, cook the spaghetti. Drain and toss spaghetti with chopped dill and 3 tablespoons of olive oil. Keep warm.
3. Remove the hot liquid from the vegetable pan, and cover with a lid to keep it warm. Prepare the avgolemono sauce by beating the eggs in a medium bowl, while gradually adding the juice of one lemon. Slowly add the hot liquid from the vegetables into the egg mixture, whisking continuously. Pour the avgolemono sauce back into the vegetable skillet, and shake gently to allow it to set with the vegetables. Simmer very gently for 2 to 3 minutes until hot.
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