Veal-And-Artichoke Stew With Avgolemono

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4 cups water, divided

2/3 cup fresh lemon juice (about 4 lemons), divided

8 medium artichokes (about 10 ounces each)

4 lemons, cut in half

2 1/2 pounds veal round, trimmed and cut into 2-inch cubes

1 1/2 cups coarsely chopped onion

1/2 cup dry white wine

2 (15.75-ounce) cans fat-free,less-sodium chicken broth, divided

1/2 cup chopped fresh dill

1/2 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

1 large egg

5 tablespoons water, divided

2 tablespoons fresh lemon juice

1 1/2 teaspoons cornstarch

1/4 cup chopped fresh dill

Lemon wedges (optional)

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