Artichokes in Lemon Sauce

Preparing the artichokes:
4-6 globe artichokes
Juice of 1 lemon

Preparing the sauce:
1 1/2 cups chicken or vegetable stock
1 Tbs cornstarch (cornflour) mixed with
2 Tbs cold water
3 eggs
Juice of 1 lemon
Salt and freshly ground pepper to taste

Cut off the artichoke stems close to the base.  Cut about 1 inch off the top and trim the remaining leaf ends with scissors.  Place in a large pot and cover with salted water, add the lemon juice, and bring to a boil.  Reduce the heat and simmer covered for 45 to 60 minutes, until the bottom leaves come away easily.  Remove the artichokes from the water and drain upside down.  Transfer to serving plates and keep warm.  Meanwhile, bring the stock to a boil in a small pot over high heat.  Stir in the cornstarch mixture and stir until thickened.  Let boil for 1 minute.  Beat the eggs until they are light and fluffy.  Add the lemon juice gradually, beating constantly.  Add the boiling stock gradually, beating constantly.  Transfer the sauce to the pan and heat for 1 to 2 minutes, beating constantly - do not boil.  Season with salt and pepper and spoon over the artichokes. Serves 4 to 6.