Ingredients

• 12 globe artichokes
• 8 as a first course cooking time
• 4 layers of leaves until the tender leaves remain
• 4 as a light meal
• 2 cook the egg
• 2 eggs
• 1 1/2 lemon
• 1/2 original quantity
• 700 ml water
• 65 gr scallinos
• 55 gr olive
• 24 gr flour
• 24 gr flour as this is quite effective in preventing discoloration
• 16 gr cornflour
• 9 gr dill
• 6 gr salt
• 1 slice lemon
• some lemon added