Wash and drain the wheat several times, then transfer it to the pot. Add the water. Boil the wheat until it becomes soft. Heat the oil in a separate small pan and sauté the diced artichokes and the Brussels sprouts, each cut into 4 pieces. Remove from stove.
When the wheat becomes soft, add the vegetables. Boil for 5 minutes. In a separate bowl, mix the Greek yoghurt, egg yolk, a few tablespoons of boiling soup water, flour and dried mint. Slowly add this mixture to the boiling soup. After mixing quickly and boiling for a few minutes, add the salt and butter last. Boil for 1 more minute and remove from the stove. Serve hot.
