How to make it

  • Bring chicken stock to a boil and season lightly with salt and pepper.
  • Stir in rice and cook until almost tender, about ten minutes. Reduce heat to lowest possible temperature.
  • In a medium glass or stainless-steel bowl, beat egg yolks and lemon juice until frothy.
  • Pour about a cup of the hot broth into the egg mixture in a thin stream, whisking constantly. Pour egg mixture into the soup pot and stir until soup begins to thicken, about 3 minutes. (Do not let the soup come to a simmer, or it may curdle.)
  • Add artichokes, garlic powder to taste and a dash of cayenne.
  • Garnish with a thin lemon slice and parsley.

Reviews & Comments 2

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
    " It was excellent "
    jenniferbyrdez ate it and said...
    Yuummm Chichi. Keep 'um coming hon.
    Was this review helpful? Yes Flag
    " It was excellent "
    lor ate it and said...
    Mmmmmmm... sounds delicious!!! I can hardly wait to try it. Thank you for sharing.
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes