- 2 ½ pounds lamb in portions
- 12 artichokes
- 1 large chopped onion
- 2 pounds of fresh onions
- 1 chopped carrot
- 1 potatoe cut into pieces
- 1 cup chopped dill or fennel
- 1 cup olive oil
- salt
- freshly ground pepper
For the sauce:
- 2-3 eggs
- 3/4 cup lemon juice
- 2 tsps cornflour
Wash the artichokes with fresh water, remove any hard parts and rub with a lemon piece to avoid browning . Keep them in salted water in which you shed extra lemon juice and a little flour. Cut the white part of the fresh onions into pieces of 4-5 cm each and finely chop their green leaves .Heat the olive oil and saute the meat over high heat until browned . Add the onion and shallot and sauté them all together. Pour one cup of hot water , cover the pot and simmer for 1 hour . Add the artichokes and the dill or fennel, the salt and pepper and continue cooking the artichokes are tender enough. Add some more hot water, if necessary. Mix the cornflour with the egg yolks and lemon juice and a little bit of the hot broth of the food you are cooking. Add this sauce to the food and shake the cooking pot, so that it moves all over. Continue cooking for 3-4 minutes.