I have Betty Crocker's New International Cookbook circa 1989 and often page through it for ideas. I was home with my family a couple of days before I went to Florida and decided to try something new for dinner. I had a can of artichokes, so this recipe was just begging to be made. It was a very light dish, not nearly as robust as I was expecting. The sauce is a classic Greek sauce, avgolemeno, made with chicken broth, lemon, and eggs. An easy dish to make that almost anyone will eat (well, maybe not the artichokes) because of the mild flavor.
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