Lamb with Artichokes

Submitted by Cristina Carroccio Sears

From a wonderful book mother and daddy gave me back in 1992 when I was 17. This book has an entire page on how to prep fresh artichokes. Please do what I do, go to the store and purchase several cans of artichoke hearts. The meal will still be company presentable.

Ingredients

2-3 cans of artichoke hearts, drained
2 cloves of garlic, peeled
20 sprigs of Italian parsley
3/4 cup of olive oil
3 lbs. of boneless lamb shoulder, cut into 2 inch pieces
Salt and pepper
2 cups of dry white wine
2 extra large egg yolks
1 tbsp. of lemon juice

Directions

1. Finely chop garlic and parsley

2. Heat oil in a large pan

3. Add chopped ingredients and cook for 2 minutes

4. Add lamb, cover, and cook for 5 minutes, stir and cook additional 5 minutes

5. Add salt and pepper to taste and wine, cover and cook for 15 minutes

6. Transfer lamb to a bowl

7. Heat artichokes in the lamb pan, add more wine if needed

8. Mix egg yolks and lemon juice

9. Remove artichokes, return lamb to pan and reheat

10. Remove from heat and pour egg mixture onto lamb

11. Serve lamb and egg mixture inside a ring of artichokes

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