3 tbsp. butter
1 sm. oven, chopped
1 (10 oz.) pkg. frozen artichoke hearts
4 c. water
1 thin strip lemon peel
4 chicken bouillon cubes
1/2 c. instant rice
1 egg, slightly beaten
Parmesan cheese

Melt butter in large saucepan. Saute onion and artichokes in butter until onion is transparent. Stir in water, lemon peel and bouillon cubes. Cook over medium heat, stirring occasionally, about 10 to 15 minutes. Remove lemon peel. Add rice and cook 3 to 5 minutes. Slowly stir a small amount of hot mixture into beaten egg and return to soup. Blend well. Sprinkle with cheese before serving. Makes 4 servings. I usually double this.