Greek Recipes

Greek and Cypriot recipes

Artichokes and Rice with Egg-Lemon Sauce (Peloponnesos)



  • 1 bowl of acidulated water
  • 2 lemons, halved
  • 6 medium artichokes, cleaned
  • 1⁄2 cup extra-virgin olive oil
  • 11⁄2 cups snipped fresh dill or wild fennel leaves
  • 1 cup peeled, seeded, and chopped tomatoes (canned are fine)
  • Salt and freshly ground black pepper to taste
  • 3 cups water
  • 1⁄2 to 1 teaspoon sugar (optional), to taste
  • 1 cup long-grain rice, rinsed and drained
  • 2 large eggs
  • Juice of 1 large lemon, or more to taste

Makes 4 to 6 servings


1. Have a bowl filled with acidulated water and two cut lemons ready: Clean the artichokes as described on page , keeping at least 1 inch of the stem intact. As you clean each artichoke, cut it in half lengthwise, rub the surface with a lemon half and drop into the bowl of acidulated water. This keeps the artichokes from discolouring.

2. Heat the olive oil in a large stewing pot. Rinse and drain the artichokes and place them carefully in the hot oil. Stir with a wooden spoon, and as soon as they begin to brown lightly, add the dill or fennel and the tomatoes and season with salt and pepper. Add 2 cups of the water, cover, and bring to a boil. Reduce the heat to low and simmer for about 10 minutes. Taste and adjust the seasoning with the sugar and additional salt, if desired. Add the rice and the remaining cup water. Stir gently, adjust the seasoning, cover, and simmer until the rice is tender, another 20 to 25 minutes.

3. Make the egg-lemon sauce: Whisk together the eggs and lemon juice in a bowl. Pour a ladleful of the pot juices into the egg-and-lemon mixture in a slow, steady stream, whisking all the while. Add a second ladleful and do the same. Immediately pour the mixture back into the artichokes and rice, stir, and remove from the heat. Taste and adjust the seasoning with additional salt and lemon juice, if desired. Serve sprinkled with a little freshly ground pepper.

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