Created by Sue on February 22, 2013
Step 1: Remove stems from artichokes and cut off the top third.
Step 2: Cut artichokes in half, lengthwise, and scrape out the woody"choke" (using a spoon or knife is good, but I like a tomato shark); trim away rough purple tips from inside.
Step 3: Remove the lower outermost leaves and trim the prickly part off the top of the remaining leaves.
Step 4: Rinse and drain artichokes.
Step 5: Heat olive oil in a large skillet, and place artichokes cut-side-down in the pan.
Step 6: Add chicken broth and wine to the pan, then bring to a boil, reduce heat, cover, and cook for approximately 20 minutes, or until the artichokes are fork-tender.
Step 7: While the artichokes are cooking, prepare the sauce.
Step 8: Heat the butter in a small saucepan and add the rosemary and cook until lightly fragrant.
Step 9: Add half the remaining chicken broth, and stir to mix.
Step 10: In a small bowl, mix together the egg yolks, lemon juice, cornstarch, and remaining chicken broth.
Step 11: Pour a slight amount of hot broth into the eggs to temper it, whisking well.
Step 12: Return egg yolk mixture to the saucepan, and whisk over low heat until sauce thickens, about 5-8 minutes.
Step 13: Serve the sauce over the cooked artichokes, or as a dipping sauce, whichever you prefer.
Step 14: To eat artichokes, remove leaves and run the leaf through your closed teeth, bottom end first, scraping off the flesh.
Step 15: When all the leaves are gone, the remaining heart is totally edible.