Artichokes With Egg Lemon Sauce Recipe

1. 1

   Heat a deep, heavy-duty saute/fry pan over medium heat.

2. 2

   Add in the extra virgin olive oil and artichokes and saute/fry for 3 min.

3. 3

   Add in the celery, dill weed, salt and pepper and sufficient water to cover the ingredients.

4. 4

   Bring to a full boil.

5. 5

   Reduce the heat to a gentle boil and cook till the celery and artichokes are tender, about 35 min.

6. 6

   Stir occasionally to prevent them from sticking to the bottom.

7. 7

   Add in more water if needed.

8. 8

   Make sure at least 1 c. of broth is left once the vegetables have cooked.

9. 9

   Remove the pan from the heat and let stand 10 min.

10. 10

    In a small bowl, beat the egg yolks well, then whisk in the lemon juice.

11. 11

    Temper the egg by slowly adding the reserved 1 c. broth to the egg-lemon mix, whisking all the while to prevent the egg from curdling.

12. 12

    Add in to the artichokes and stir to mix well.

13. 13

    Serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.