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1
Wash artichokes well and cut off stem close to base.
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2
Have ready a bowl of cold water with the juice of 1 lemon and some lemon slices added.
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3
If desired stir in 2 to 3 tablespoons flour as this is quite effective in preventing discoloration.
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4
As each artichoke is prepared, rub cut surfaces with a lemon slice from the bowl and place in bowl until all are prepared.
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5
Cook as soon as possible after preparation.
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6
Remove 3 or 4 layers of leaves until the tender inner leaves remain.
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7
Scoop out choke and pink thorny leaves from centre, using a spoon or melon ball scoop.
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8
Cut in half.
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9
In a large pan gently fry spring onion in oil until soft.
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10
Add juice of 1/2 lemon, water, about 2 teaspoons salt and a good grinding of pepper.
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11
Bring to the boil.
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12
Drain prepared artichokes and add to pan with dill.
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13
Return to a slow simmer, cover and simmer gently for 30 minutes or until artichokes are tender.
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14
Stain cooking liquid into a pan and boil until reduced to half original quantity (about 1 1/2 cups).
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15
Keep artichokes hot in a slow oven.
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16
Mix cornflour to a paste with a little cold water and stir into simmering liquid.
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17
Stir until thickened and bubbling and leave to simmer gently.
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18
Beat eggs in a mixing bowl until light and frothy and gradually add remaining lemon juice.
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19
Gradually pour in simmering stock, beating constantly.
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20
Return to pan and stir over low heat for a minute or 2 to cook the egg.
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21
Pile artichokes on a warm platter, pour sauce on top and sprinkle with chopped dill.
