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1
Fill large bowl with cold water.
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2
Squeeze juice from 1 lemon half into water then drop in lemon shell.
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3
Reserve remaining lemon half.
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4
Snap off dark green outer leaves from 1 artichoke.
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5
With a paring knife, trim all but 1 inch of stem.
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6
Pare away fibrous green portion of stem and bottom of artichoke.
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7
Rub cut surfaces with reserved lemon half.
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8
Cut remaining inner leaves off at ridge just above heart, exposing purple choke.
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9
With melon baller or spoon, scoop out fuzzy choke.
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10
Rub cut surfaces with lemon.
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11
Drop trimmed artichoke into lemon water.
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12
Repeat with remaining artichokes.
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13
In Dutch oven or deep saute pan, heat oil over medium heat.
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14
Add onion and cook, stirring often, until softened, 2 to 3 minutes.
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15
Add garlic and cook, stirring, 30 seconds.
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16
Add carrots and potatoes; cook, stirring, 2 minutes.
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17
Drain artichokes; if using large artichokes, cut in quarters or eighths.
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18
Add artichokes and broth to carrot mixture and bring to a simmer.
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19
Reduce heat to low, cover and simmer until vegetables are tender, 12 to 18 minutes.
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20
With slotted spoon, transfer vegetables to large serving bowl or deep platter; cover to keep warm.
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21
In medium bowl, whisk together egg and 3 tablespoons lemon juice.
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22
Whisk in chopped dill.
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23
Gradually whisk a little of hot vegetable cooking liquid into egg mixture, then add this mixture to liquid remaining in Dutch oven.
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24
Cook over medium heat, stirring, until steaming and slightly thickened, 2 to 3 minutes.
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25
(Do not let sauce boil.)
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26
Season with salt, freshly ground pepper and additional lemon juice to taste.
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27
Spoon sauce over vegetables and serve immediately, garnished with dill sprigs.
