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Greens and Vegetables

Artichoke Leaves with Fennel and Potatoes



  • 1 kg artichoke leaves
  • 500 g potatoes
  • 100 g oil
  • 10 g salt
  • 30 ml lemon juice
  • 2 eggs
  • 100 g fennel leaves


Wash the leaves. Add oil to a saucepan, followed by the fennel and artichoke leaves. Cover with 200 ml water and simmer till half cooked. Then add peeled chunks of potato and enough water to cover. When cooked, beat the eggs with a little lemon juice in a bowl, and add broth from the pan a little at a time until the egg is cooked through. Turn off the heat, add the contents of the bowl to the saucepan, and stir.

Tip: Put the artichoke leaves in water with a little lemon juice until needed.

(Source: Recipe by Athina Damianaki)

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