Lamb fricassee with artichokes

Preparation:

Preparation: Fry a clove of garlic in three tablespoons of oil in a saucepan together with the artichokes cut into small wedges and deprived, if necessary, of the beards. Separately, brown the lamb meat cut into small pieces in a pan in a little oil over high heat, allowing it to color well. Wet it with a finger of wine and when it has evaporated, drain the meat from the cooking fat, add it to the artichokes together with a ladle of broth. Add salt and pepper and cover, leaving to simmer for about forty minutes. Meanwhile, beat the eggs in a bowl, season with salt and pepper and mix them with the juice of a lemon and plenty of chopped parsley together with a clove of garlic. With the stove off, pour the mixture onto the now-cooked gravy and, stirring, make sure that the eggs are congealed only with the heat of the preparation. Serve immediately.