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Artichokes Avgolemono with Sausage

A heartier and more indulgent take on the classic Greek artichokes avgolemono, this dish incorporates rustic sausage for a rich, savory depth that perfectly complements the bright, velvety lemon-egg sauce. The combination of tender artichoke hearts, aromatic fresh herbs, and the creamy avgolemono creates a comforting yet elegant meal, ideal for a cozy dinner or a festive gathering. The sausage adds a smoky, meaty contrast to the delicate artichokes, making this dish a satisfying and flavorful twist on a traditional Greek favorite.

Main | Greek | Gluten-Free | Nut-Free | Shellfish-Free | Soy-Free | Broth-Based Soup | Mixing Bowl | Pot | Whisk | Artichoke | Egg | Lemon | Sausage | Sautéing | Simmering | Family Gathering | Festive | Slow
Time to complete

Prep

20min

Cook

30min

Wait

10min

Total

1h

Ingredients (4-6 servings)
  • 16 artichoke hearts, halved
  • 200 g (7 oz) rustic sausage, sliced into 1 cm (½ in) thick rounds
  • 1 medium onion, finely chopped
  • 6 spring onions, finely chopped
  • ⅓ bunch fresh dill, finely chopped
  • Juice of 2 medium lemons
  • 3 large eggs, separated
  • 60 ml (¼ cup) olive oil
  • Salt and freshly ground black pepper, to taste
Nutrition Information (per 100g)
  • Calories: 180
  • Fat: 12
  • Protein: 10
  • Carbohydrates: 8
  • Fiber: 3
Directions

Sautéing the Ingredients

  • 1. Heat the olive oil in a large pot over medium heat. Add the sausage slices and sauté for 3-4 minutes until golden brown.

Building the Base

  • 2. Add the chopped onion and spring onions to the pot. Sauté for 4-5 minutes until softened. Stir in the artichoke hearts and cook for another 5 minutes.

Simmering the Dish

  • 3. Pour in enough water to just cover the ingredients. Cover the pot and simmer over medium heat for about 30 minutes, until the artichokes are tender.

Seasoning and Finishing

  • 4. Season with salt and pepper, then stir in the chopped dill. Turn off the heat and leave the pot on the warm stovetop.

Preparing the Avgolemono Sauce

  • 5. In a bowl, whisk the egg whites until lightly foamy. In a separate bowl, beat the egg yolks with the lemon juice until smooth. Gently fold the egg whites into the yolk mixture.

Tempering the Sauce

  • 6. Gradually add ladles of hot broth from the pot into the egg mixture, whisking continuously to warm it without curdling.

Incorporating the Avgolemono

  • 7. Pour the warmed avgolemono sauce into the pot and gently shake the pot to distribute it evenly. Serve immediately.
Cookix's Secrets

Artichoke Preparation

  • If using fresh artichokes, trim and clean them thoroughly before cooking.

Avgolemono Technique

  • Always temper the egg mixture with hot broth gradually to prevent curdling.

Flavor Enhancements

  • Add a pinch of smoked paprika or saffron to the broth for extra depth.

Healthier Version

  • Use lean turkey sausage instead of traditional rustic sausage for a lighter option.

Serving Suggestions

  • Pair with crusty bread or a side of roasted potatoes for a complete meal.

Vegetarian Twist

  • Omit the sausage and add mushrooms or chickpeas for a plant-based alternative.