Fricassee Of Lamb With Artichokes

Preparation:

Preparation: Wash and dry the lamb, cut it into pieces. In a pan, brown the garlic in the oil. When the garlic is blond enough, remove it and discard it. Add the chopped parsley, then immediately add the lamb and brown over high heat. Lower the heat and pour the wine over the meat, add salt and cook for 10 minutes. Remove the meat from the pan and keep it warm. Now prepare the artichokes. Remove the outer leaves and separate the thorny parts, cut the artichokes into 4 quarters. Remove the artichoke hearts and put the quarters in the water added with lemon juice. Place the artichoke quarters in the pan where the lamb cooked and cook for 10 minutes. Add the lamb and continue cooking for another 20 minutes. When the meat is cooked, add the egg yolk beaten with the juice of one lemon. Turn vigorously with a wooden spoon and serve. Wine: Dolceacqua (Liguria), 2-5 years, or Nebbiolo d'Alba (Piedmont), 3-6 years.