4 lg. or med. artichokes
1/2 c. celery, finely chopped
1/2 c. onion, finely chopped
6 tbsp. butter
6 tbsp. flour
6 c. chicken broth
1/4 c. lemon juice
1 bay leaf
1/4 tsp. thyme
1/4 tsp. nutmeg (optional)
Salt and pepper to taste
1 3/4 c. milk
1/4 c. sour cream
2 egg yolks, beaten

Cook artichokes until tender. Drain and cool. Remove chokes and scrape meat from leaves. Chop hearts. Saute celery and onion in butter. Add flour. Cook one minute, stirring constantly, then blend in chicken broth and lemon juice. Add bay leaf, thyme, and nutmeg (optional), and salt and pepper to taste. Add artichoke hearts and scrapings. Cover and simmer 20 minutes, then puree in a blender.

Mix together milk, sour cream, and beaten egg yolks. If serving the soup cold, stir in milk mixture with a whisk, correct seasonings, and chill. If serving hot, heat the soup to the boiling point, remove from heat, and add milk mixture with a whisk. Season to taste, and keep warm on very low heat. Makes eight servings.