Rice And Artichoke Soup

Preparation:

Preparation: Clean the artichokes keeping even the most tender stems. Put everything in water acidulated with lemon for 5 minutes. Fry the chopped onion in the butter, add the sliced artichokes and brown them lightly. Pour in 1 5 liters of very hot broth, cook for 20 minutes, add salt, then add the rice and cook. Prepare the egg yolks beaten with cream and Parmesan in the bottom of a tureen, pour the soup and serve.