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