Slice six artichokes, boil in salted water and when tender, drain. Brown
slightly in a saucepan one tablespoonful of butter and a dessert
spoonful of flour, add a cup of rich milk, season with a half
teaspoonful of salt, the same amount of sugar and a dash of pepper; boil
two minutes, then stir in two eggs well beaten in two tablespoonfuls of
milk, add the artichokes and the juice of half a lemon and let simmer
three minutes longer; when dished up sprinkle one-third of a salt spoon
of pepper over them and serve hot.