This traditional Greek vegetable stew is full of spring flavours - artichokes, potatoes, carrots, peas and fresh herbs. The stew cooks slowly in olive oil. Finally, it is finished with a velvety avgolemono (lemon and chicken egg) sauce, which adds freshness and richness to the dish. A perfect light and nutritious meal to enjoy on its own or with fresh bread.

Ingredients:

15 tablespoons Memmas Knossos extra virgin olive oil (organic or traditional)
1 medium sized red onion, chopped
2 spring onions, finely chopped
1 clove of garlic, finely chopped
About 1 kg of potatoes
About 350 g carrots
600 g green peas (fresh or frozen)
10-12 artichoke hearts (fresh or frozen)
1 celery stalk
2 eggs
juice of 1 lemon
2 tablespoons chopped fresh dill

Do this:

Prepare the artichokes:

If using fresh artichokes, clean and prepare them. Immerse them in lemon water during processing to prevent them from darkening.
If using frozen artichokes, defrost them in a colander before using.
If you use frozen peas, put them in a colander and rinse with cold water.

Peel the potatoes and carrots and cut them into large pieces.

Prepare the stew:

Heat 10 tablespoons of olive oil in a large, wide saucepan over high heat.

Add the red onion, spring onions and spring garlic and sauté until they start to colour and "caramelise".

Add potatoes and carrots, cook for one minute.

Then add the peas and cook for another minute.

Add the artichokes without stirring. Pour enough water into the pan to almost cover the vegetables.

Add the celery stalk and the remaining 5 tablespoons of olive oil. Season with salt and pepper.

When the pot starts to boil, lower the heat and partially cover with a lid. Leave to simmer for 40-50 minutes.

If you need to stir the pot during cooking, shake the pot or use two forks or a spoon to gently turn the top vegetables. Avoid stirring with a spoon to avoid breaking the artichokes.

Test the potatoes and carrots with a knife - when they are cooked, turn off the stove.

Finally, prepare the egg and lemon sauce:

Carefully tilt the saucepan and ladle the liquid from the side into a measuring cup or bowl - you'll need about 3 tbsp. If there is less liquid, add hot vegetable stock or hot water.

Add the lemon juice to the liquid.

Beat the eggs by hand. Add the hot lemon water to the eggs a little at a time, stirring constantly with a whisk - first in drips, then in a thin ribbon. It is important to heat the eggs gradually so that the mixture does not curdle.

When all the liquid has been added, stir in the dill. Pour the sauce back into the saucepan.

Shake the saucepan to spread the sauce evenly. Cover with a lid and leave the pot on the stove to allow the sauce to thicken further.

Serve and sprinkle generously with black pepper.