This is a typical spring dish in Crete. You certainly can prepare fresh artichokes for this recipe, but it is a lot easier to use frozen artichoke hearts, which work very well. The sauce of lemon and eggs is common in Greek cooking.
Makes 4 servings
1 to 2 tablespoons olive oil
Leg of lamb, cut into serving pieces
10 artichoke hearts (or 14-ounce bag frozen)
2 tablespoons lemon juice
1 bunch spring onions
1 small bunch dill or fennel fronds
1/4 cup water
Salt and pepper to taste
For Avgolemono Sauce:
2 large eggs, at room temperature
Juice of 2 lemons (about 1/3 cup)
Heat oil in saucepan large enough to hold all ingredients.
Add meat and, over medium heat, brown on all sides, adding a little water if meat begins to stick to bottom of pan.
If using fresh artichokes, peel, cut out heart and place in a bowl. Cover with water, salt and a little lemon juice. If using frozen artichokes, defrost in bowl of water with salt and lemon juice.
While meat is browning, cut artichoke hearts in half and roughly chop onions and dill by hand or in a food processor.
When meat is browned but not cooked through, add prepared vegetables to the pot with 1/4 cup water. Cover and cook over low heat for about 1 hour.
While meat and vegetables are cooking, prepare avgolemono sauce.
Separate eggs. Beat egg whites until foamy. Add yolks, then lemon juice and a little stock from the meat pot, beating constantly until slightly thickened. Remove meat and vegetables from heat and mix in sauce.
Serve in shallow bowls.
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