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Serves: 4 as a light meal, 8 as a first course
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Cooking Time: 45-50minutes
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Wash artichokes well and cut off stem close to base.
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Have ready a bowl of cool water with the juice of 1 lemon and some lemon slices added.
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If you like stir in 2-3 Tbsp.
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flour as this is quite effective in preventing discoloration.
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As each artichoke is prepared, rub cut surfaces with a lemon slice from the bowl and place in bowl till all are prepared.
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Cook as soon as possible after preparation.
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Remove 3 or possibly 4 layers of leaves till the tender inner leaves remain.
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Scoop out choke and pink thorny leaves from centre, using a spoon or possibly melon ball scoop.
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Cut in half.
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In a large pan gently fry spring onion in oil till soft.
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Add in juice of 1/2 lemon, water, about 2 tsp.
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salt and a good grinding of pepper.
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Bring to the boil.
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Drain prepared artichokes and add in to pan with dill.
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Return to a slow simmer, cover and simmer gently for 30 min or possibly till artichokes are tender.
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Stain cooking liquid into a pan and boil till reduced to half original quantity (about 1-1/2 c.).
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Keep artichokes warm in a slow oven.
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Mix cornflour to a paste with a little cool water and stir into simmering liquid.
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Stir till thickened and bubbling and leave to simmer gently.
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Beat Large eggs in a mixing bowl till light and frothy and gradually add in remaining lemon juice.
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Gradually pour in simmering stock, beating constantly.
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Return to pan and stir over low heat for a minute or possibly 2 to cook the egg.
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Pile artichokes on a hot platter, pour sauce on top and sprinkle with minced dill.
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Serve as a light meal or possibly as a first course.
