Artichokes With Egg Lemon Sauce Recipe

• 1/4 c. extra-virgin extra virgin olive oil
• 4 lrg fresh artichokes, trimmed, cleaned and quartered
• 2 c. minced celery (4 ribs cut in 1/2 inch pcs)
• 1 Tbsp. finely minced fresh dill weed Salt and freshly grnd pepper to taste Water
• 2 x yolks from extra-large Large eggs or possibly 3 yolks from large Large eggs
• 1/4 c. fresh lemon juice (about 1 lemon)

1. Heat a deep, heavy-duty saute/fry pan over medium heat.
2. Add in the extra virgin olive oil and artichokes and saute/fry for 3 min.
3. Add in the celery, dill weed, salt and pepper and sufficient water to cover the ingredients.
4. Bring to a full boil.
5. Reduce the heat to a gentle boil and cook till the celery and artichokes are tender, about 35 min.
6. Stir occasionally to prevent them from sticking to the bottom.
7. Add in more water if needed.
8. Make sure at least 1 c. of broth is left once the vegetables have cooked.
9. Remove the pan from the heat and let stand 10 min.
10. In a small bowl, beat the egg yolks well, then whisk in the lemon juice.
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. Add in to the artichokes and stir to mix well.
13. Serve warm.

extravirgin extra virgin olive oil, artichokes, celery, dill weed salt, yolks from, lemon juice

Taken from cookeatshare.com/recipes/artichokes-with-egg-lemon-sauce-69953 (may not work)