Artichokes With Lemon Egg Sauce Recipe


  • 1/4 cup extra virgin olive oil
  • 4 large fresh artichokes trimmed cleaned and quartered
  • 2 cups chopped celery
  • 1 tablespoon finely chopped fresh dill weed
  • 1/2 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • water
  • 2 yolks from extra large eggs
  • 1/4 cup fresh lemon juice


This Is A Recipe I Obtained From The Hamilton Estate In Heath, Texas In 1992.

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