Ingredients

• 3 tablespoons flour, optional
• ½ cup chopped scallions, white only
• ¼ cup olive or other oil
• 1 lemon (juice only)
• 3 cups water
• Salt
• Freshly ground white pepper
• 2 tablespoons finely chopped dill
• 3 teaspoons corn flour
• Cold water
• 2 eggs
• Chopped dill for garnish

Directions

• Directions
• Wash artichokes well and cut off stem close to base. Have ready a bowl of cold water with the juice of 1 lemon and some lemon slices added. If desired stir in 2-3 tablespoons flour as this is quite effective in preventing discoloration.
• As artichokes is prepared, rub cut surfaces with a lemon slice from the bowl and place in bowl until are prepared. Cook as soon as possible after preparation. Remove 3 or 4 layers of leaves until the tender inner leaves remain. Scoop out choke and pink thorny leaves from center, using a spoon or melon ball scoop. Cut in half.
• In a large pan gently fry spring onion in oil until soft. Add juice of ½ lemon, water, about 2 teaspoons salt and a good grinding of paper. Bring to the boil. Drain prepared artichokes and add to the pan with dill. Return to a slow simmer, cover and simmer gently for 30 minutes or until artichokes are tender.
• Strain cooking liquid into a pan and boil until reduced to half original quantity (about 1 ½ cups). Keep artichokes hot in a slow oven. Mix corn flour to a paste with a little cold water and stir into simmering liquid. Stir until thickened and bubbling and leave to simmer gently.
• Beat eggs in a mixing bowl until light and frothy and gradually add lemon juice. Gradually pour in simmering stock, beating constantly. Return to pan and stir over low heat for a minute or 2 to cook the egg.
• Pile artichokes on a warm platter, pour sauce on top and sprinkle with chopped dill. Serve as a light meal or as a first course.