Instructions: In a saucepan, simmer rice in broth about 20 minutes or until tender. Remove petals and fuzzy centers from cooked artichokes; cut bottoms into 1/4 inch dice.

When rice is done, add diced artichokes to broth. Beat together eggs and lemon juice. Slowly whisk a third of hot broth mixture into egg mixture, then pour back into saucepan, whisking constantly. Cook over low heat, stirring constantly, until soup thickens slightly. Do not boil once eggs have been added or soup will separate. Season with salt and pepper and more lemon juice, if desired.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.