INGREDIENTS:
1 (14-ounce) can artichoke hearts
4 Tablespoons butter
2 Tablespoons minced onion
2 Tablespoons all-purpose flour
1/2 cup cold milk
2 to 3 cups chicken consomme
3 egg yolks
1/2 cup heavy cream
1/4 teaspoon nutmeg
1 teaspoon lemon juice
salt, to taste
TO PREPARE:
Drain and chop artichoke hearts, reserving liquid. Set broth aside. In a three-quart saucepan, saute onion in butter until transparent. Blend in flour and milk, stirring constantly. Add reserved artichoke liquid and consomme. Bring to a boil.
Remove one cup of hot liquid. Combine egg yolks and cream, and stir into extracted liquid. Return mixture to saucepan, stirring well. Add chopped artichoke hearts, nutmeg, lemon juice, and salt.
Can be served hot or cold.
