Artichoke in Egg Sauce

(Terbiyeli Enginar - Aegean Region)

4-5 medium-size artichokes, cleaned; cut in medium size - both hearth and bottom
1 tbsp flour
1 cup water + half of lemon juice
5-6 tbsp extra virgin olive oil
Salt

1 or 2 egg yolks

Garnish:
Dill, chopped
Extra virgin olive

Leave the cleaned artichokes in the water & lemon juice mixture to prevent discoloration.

In a medium-size pot, place the artichokes, drizzle the olive oil, sprinkle the flour and pour the water with lemon juice. Cover and cook until the artichokes are tender at medium-low heat.

In a small bowl, whisk the egg yolks with 2-3 tbsp juice of dish and blend well. Slowly pour this mixture into the pot while stirring. Simmer for 2-3 minutes. Drizzle more extra virgin olive oil and garnish with the chopped fresh dill, then serve.