Slice six artichokes, boil in salted water and when tender, drain.
Brown slightly in a saucepan one tablespoonful of butter and a dessert spoonful of flour, add a cup of rich milk, season with a half teaspoonful of salt, the same amount of sugar and a dash of pepper; boil two minutes, then stir in two eggs well beaten in two tablespoonfuls of milk, add the artichokes and the juice of half a lemon and let simmer three minutes longer; when dished up sprinkle one-third of a salt spoon of pepper over them and serve hot.
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Source: How to Cook and Use Rarer Vegetables and Herbs
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