Yield: 24 Servings
|White rice, long grain||1-1/2 cups|
|Chicken or vegetable broth||2 gallons|
|California artichokes with stems, medium to large, cooked||24|
|Lemon juice, freshly squeezed||1 cup|
|Salt and pepper||To taste|
In large saucepan over medium-high flame, combine broth and rice; bring to boil. Reduce heat to low; 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 artichoke to broth. In large bowl, beat together eggs and lemon juice. Slowly whisk one-third of hot broth mixture into egg mixture, then pour back into saucepan, whisking constantly. Cook over low flame, 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.