|Garlic||1 Clove (5 gm)|
|Milk||3⁄4 Cup (12 tbs)|
|Lemon juice||1 1⁄2 Tablespoon|
Preheat oven to 325°.
Butter baking pan.
Cook artichokes in boiling water with lemon slices and garlic.
Invert and cool until they can be handled.
Before beginning sauce, remove leaves from each artichoke.
Using a spoon, scrape pulp from inner sides of leaves as they are removed.
Cut out the tough chokes from each vegetable and discard along with scraped leaves.
Carefully scoop out heart but leave enough to make a container for the stuffing.
Chop up the artichoke bottoms, and add to the pulp from inner sides of leaves, mashing until smooth.
Melt the butter.
Add flour and let the roux cook 2-3 minutes without browning.
Add seasonings and hot milk; cook until thick.
Add lemon juice.
Beat egg yolks and add a little of the hot mixture to them.
Then pour into sauce.
Add sauce to the pulp, mixing well.
Mound mixture into artichoke hearts.
Place in pan and bake for 25 minutes.
This takes time.
Plan to prepare 1-2 days in advance.