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Ingredients
- 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)
Directions
- Heat a deep, heavy-duty saute/fry pan over medium heat. Add in the extra virgin olive oil and artichokes and saute/fry for 3 min.
- Add in the celery, dill weed, salt and pepper and sufficient water to cover the ingredients. Bring to a full boil. Reduce the heat to a gentle boil and cook till the celery and artichokes are tender, about 35 min. Stir occasionally to prevent them from sticking to the bottom. Add in more water if needed.
- Make sure at least 1 c. of broth is left once the vegetables have cooked.
- Remove the pan from the heat and let stand 10 min.
- In a small bowl, beat the egg yolks well, then whisk in the lemon juice.
- 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. Add in to the artichokes and stir to mix well. Serve warm.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 512g | |
| Calories 706 | |
| Calories from Fat 548 | 78% |
| Total Fat 61.86g | 77% |
| Saturated Fat 10.17g | 41% |
| Trans Fat 0.0g | |
| Cholesterol 321mg | 107% |
| Sodium 273mg | 11% |
| Potassium 1121mg | 32% |
| Total Carbs 34.48g | 9% |
| Dietary Fiber 19.6g | 65% |
| Sugars 6.8g | 5% |
| Protein 11.14g | 18% |
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