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1
Preheat the broiler.
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2
Using a small regular or swivel-bladed paring knife, peel the artichokes.
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3
If the artichokes are very large, cut them in half.
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4
Ideally, the artichokes or pieces of artichoke should be of uniform size or the size of the smallest whole artichoke.
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5
Put the artichokes in a saucepan.
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6
Add cold water to cover and salt to taste.
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7
Bring to the boil.
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8
Let simmer about 10 to 15 minutes or until tender but still a little crisp.
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9
Drain well.
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10
Meanwhile, melt three tablespoons of the butter in a saucepan and add the flour, stirring with a wire whisk.
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11
Add the milk, stirring rapidly with the whisk.
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12
Add salt, pepper and nutmeg.
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13
Cut the hot artichokes into not-too-small bite-size cubes or wedges.
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14
There should be about two cups.
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15
Heat one tablespoon of butter in a saucepan and add the onion.
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16
Cook until wilted.
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17
Add the artichoke pieces, cream and cayenne.
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18
Bring to a boil and add the white sauce.
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19
Blend well.
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20
Bring to a simmer.
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21
Add three-quarters cup of the grated cheese and stir until melted.
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22
Add the egg yolk and let simmer about 15 seconds.
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23
Pour and scrape the mixture into a baking dish.
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24
Sprinkle with the remaining cheese.
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25
Place under the broiler and let stand until bubbling and nicely glazed on top.
