1 (14 oz.) can artichoke hearts, reserve juice
1/4 c. butter
2 tbsp. onion, finely chopped
2 tbsp. flour
1/2 c. milk
1 (14 oz.) can chicken broth
3 egg yolks
1/2 c. cream
1 tsp. lemon juice
1/4 tsp. nutmeg
Salt
Chopped fresh parsley

Saute butter and onions until transparent. Add flour, sauteing until brown. Using mixer, blend milk, juice from artichokes and chicken broth into flour mixture. Bring to a boil.

In separate bowl, mix egg yolks and cream. Continue using mixer and add yolk-cream mixture to boiling soup. Lower heat, add lemon juice and nutmeg. Continue using mixture until blended. Add cut up artichokes, parsley and salt. Serve warm. Will keep in refrigerator for several days. Can do ahead. Serves 4.