| 1 | Serves: 4 as a light meal, 8 as a first course cooking time: 45-50 minutes wash artichokes well and cut off stem close to base. |
| 2 | Have ready a bowl of cold water with the juice of 1 lemon and some lemon slices added. |
| 3 | If desired stir in 2-3 tablespoons flour as this is quite effective in preventing discoloration. |
| 4 | As each artichoke is prepared, rub cut surfaces with a lemon slice from the bowl and place in bowl until all are prepared. |
| 5 | Cook as soon as possible after preparation. |
| 6 | Remove 3 or 4 layers of leaves until the tender inner leaves remain. |
| 7 | Scoop out choke and pink thorny leaves from centre, using a spoon or melon ball scoop. |
| 8 | Cut in half. |
| 9 | In a large pan gently fry spring onion in oil until soft. |
| 10 | Add juice of ?lemon, water, about 2 teaspoons salt and a good grinding of pepper. |
| 11 | Bring to the boil. |
| 12 | Drain prepared artichokes and add to pan with dill. |
| 13 | Return to a slow simmer, cover and simmer gently for 30 minutes or until artichokes are tender. |
| 14 | Stain cooking liquid into a pan and boil until reduced to half original quantity (about 1-?cups). |
| 15 | Keep artichokes hot in a slow oven. |
| 16 | Mix cornflour to a paste with a little cold water and stir into simmering liquid. |
| 17 | Stir until thickened and bubbling and leave to simmer gently. |
| 18 | Beat eggs in a mixing bowl until light and frothy and gradually add remaining lemon juice. |
| 19 | Gradually pour in simmering stock, beating constantly. |
| 20 | Return to pan and stir over low heat for a minute or 2 to cook the egg. |
| 21 | Pile artichokes on a warm platter, pour sauce on top and sprinkle with chopped dill. |
| 22 | Serve as a light meal or as a first course |
