2 lg. or 3 med. artichokes
3 tbsp. butter
1/4 c. onions, finely chopped
1/4 c. celery, finely chopped
3 tbsp. flour
3 c. clear chicken broth
1/8 c. lemon juice
1/2 bay leaf
1/2 tsp. salt
1/8 tsp. pepper
1/8 tsp. thyme
1 egg yolk, beaten
1 c. light cream
Lemon slices
Parsley

Boil artichokes 1 hour. Scrape leaves and finely chop bottoms. In saucepan saute onion and celery in butter until soft, not brown. Add flour and cook 1 minute, stirring constantly. Add stock and lemon juice and stir until blended. Add bay leaf, salt, pepper, thyme, artichoke scrapes and bottoms. Cover and simmer 20 minutes or until slightly thickened.

Heat to boiling point and remove from heat. Add cream and egg yolks, which have been beaten together. Keep heated over hot water. Garnish with lemon slices and parsley. Serves 6.