Although it’s better known as a soup, avgolemono, the familiar Greek mixture of chicken broth, egg yolks and lemon juice, is also often used as a sauce. This quick vegetable braise of artichoke bottoms, carrots and potatoes, perfect for the season, is finished with a dill-enlivened avgolemono sauce. Made without the traditional chicken stock, it’s a great vegetarian main dish served with Greek olives, feta cheese and a rustic bread, or as a side with grilled fish or lamb.
It’s easy to make, but a couple of tricks are worth remembering. Don’t stir the vegetables while braising. Instead, pick up the pan once in awhile and gently shake it. This will keep the vegetables from sticking, but prevent them from being broken into too-small pieces.
To prevent curdling, temper the egg-lemon mixture by adding a bit of the vegetable broth before pouring the sauce into the pan; keep the heat low so the sauce doesn’t boil.
Let the dish stand so the flavors develop, and serve, Greek fashion, at room temperature.