Wash artichokes well and cut off stem close to base. Have ready a bowl of cold water with the juice of 1 lemon and some lemon slices added. If desired stir in 2-3 tablespoons flour as this is quite effective in preventing discoloration.
As each artichoke is prepared, rub cut surfaces with a lemon slice from the bowl and place in bowl until all are prepared. Cook as soon as possible after preparation.
Remove 3 or 4 layers of leaves until the tender inner leaves remain. Scoop out choke and pink thorny leaves from centre, using a spoon or melon ball scoop. Cut in half.
In a large pan gently fry spring onion in oil until soft. Add juice of 1/2 lemon, water, about 2 teaspoons salt and a good grinding of pepper. Bring to the boil.
Drain prepared artichokes and add to pan with dill. Return to a slow simmer, cover and simmer gently for 3 minutes or until artichokes are tender. Stain cooking liquid into a pan and boil until reduced to half original quantity (about 1-1/2 cups). Keep artichokes hot in a slow oven.
Mix cornflour to a paste with a little cold water and stir into simmering liquid. Stir until thickened and bubbling and leave to simmer gently.
Beat eggs in a mixing bowl until light and frothy and gradually add remaining lemon juice. Gradually pour in simmering stock, beating constantly. Return to pan and stir over low heat for a minute or 2 to cook the egg.
Pile artichokes on a warm platter, pour sauce on top and sprinkle with chopped dill.
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