Instructions: Heat a deep, heavy-duty saute pan over medium heat. Add the olive oil and artichokes and saute for 3 minutes.

Add the celery, dill weed, salt and pepper and enough water to cover the ingredients. Bring to a full boil. Reduce the heat to a gentle boil and cook until the celery and artichokes are tender, about 35 minutes. Stir occasionally to prevent them from sticking to the bottom. Add more water if needed.

Make sure at least 1 cup of broth is left once the vegetables have cooked.

Remove the pan from the heat and let stand 10 minutes.

In a small bowl, beat the egg yolks well, then whisk in the lemon juice.

Temper the egg by slowly adding the reserved 1 cup broth to the egg-lemon mixture, whisking all the while to prevent the egg from curdling. Add to the artichokes and stir to mix well. Serve hot.

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