Preparation: 20 min
Cooking: 45 min
10 artichoke hearts, fresh if possible
5-6 spring onions, inc. the green parts, chopped
1,1 lb potatoes, peeled and cut in quarters
4 medium carrots, sliced into thin rounds
½ cup of olive oil
¼ cup fresh dill, chopped
For the sauce:
2 freshly squeezed lemons
If you choose to use fresh artichokes, discard the outer leaves and rub the hearts with a lemon and leave them in a bowl of cold water along with the used lemon while you prepare the other vegetables.
Heat ¼ cup olive oil in a large pan over medium high heat. Add the green onions and sauté until tender, about 5 minutes. Add the carrots, the artichoke hearts cut in half and the potatoes and continue to sauté the vegetables another 5 minutes. Stir them well and add just enough water to cover them, along with the dill and the seasoning. Cover and simmer an additional 15 minutes or until the vegetables are tender and the remaining juice is no more than a glassful.
Meanwhile, in a medium bowl, whisk together the eggs and lemon juice until smooth. When the artichokes are ready, ladle the remaining juice into the mixture and continue to whisk to combine. Remove the saucepan from the fire and pour the mixture into it stirring gently. Return to simmering and stir just until the soup becomes opaque and thickens, just a few seconds.
Food for thought