Lamb with Artichokes, Avgolemono (Greek: Anginares Kreas Avgolemono)
12 small artichokes Cold water, salted 5 lemons 4 Tbsp. flour 3 lb. lean shoulder of lamb 2 to 3 Tbsp. butter	2 to 3 onions, chopped 2 c. water Salt and pepper to taste Fresh dill, chopped 5 scallions, chopped 3 eggs
Remove the tough outer leaves of the artichokes and cut off part of the stem. Cut 1/2 to 1 inch off tips of remaining leaves. Rub artichokes with a cut lemon and cut in halves lengthwise. Rub cut surfaces with cut lemon. Cut and scrape the fuzz or choke from the artichoke hearts. Place the vegetables in a bowl of cold salted water to which the juice of 2 lemons and 2 tablespoons of the flour have been added. Soak for at least 1 hour. If desired, artichokes may be sautéed in butter before adding to meat. Cut lamb into 3-inch cubes. Melt butter in a saucepan or casserole; add meat and onions and brown well over moderate heat. Add water, salt and pepper, dill, and the juice of 1 lemon. Bring mixture to a boil; cover and simmer for 1 hour. Drain and add artichokes and chopped scallions and continue cooking for 1 hour or until meat and vegetables are done. Remove from heat and allow casserole to cool while pre­paring Avgolemono Sauce. Avgolemono Sauce: Beat eggs until light; add remaining 2 tablespoons of flour and juice of 1/2 lemons and mix well. Very slowly add liquid from casserole to egg mixture, stirring constantly, until about 1 cup of the hot liquid has been added. Pour into stew slowly, shaking pan until sauce mixes with liquid in casserole. Serve imme­diately. Yield: 6 servings.

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