Artichoke Fricassee

• 1 large sliced onion
• 6 chopped spring onions
• 1 finely chopped leek
• 12 fresh artichokes cut in half
• 100gr chopped dill
• 700ml vegetable broth
• 80ml Castello del Barone Extra Virgin Olive Oil
• 2 egg yolks
• Juice from 1 lemon

In a saucepan with extra virgin olive oil, sautè the leek and onions.
Add the artichokes.
Add the broth and let the artichokes boil until soft.
In a bowl add the lemon juice and yolks, and whisk well.
Slowly add 2-3 ladlefuls from the pan, whisking constantly.
Transfer the mixture from the bowl back to the pan and stir.
Add the dill and season with salt and pepper.