Lamb With Artichokes In Fricassee

Preparation:

Preparation: Heat half a glass of good olive oil in a large frying pan, brown two crushed garlic cloves, remove them and brown the lamb well on all sides. When the meat has taken on a nice reddish colour, add salt and pepper, add a glass of white wine, let it evaporate in part and continue cooking with the container covered. In the meantime, clean the artichokes from the tougher outer leaves, trim them from the thorny side, cut them into wedges and keep them in water acidulated with lemon so they don't blacken. When the meat is almost done, remove the lamb from the pan and cook the artichokes in the sauce that will remain; when the artichokes are cooked but still al dente, put the lamb back and cook briefly; the artichokes will not have to be discarded. In a bowl, lightly beat the whole eggs with the lemon juice; just before serving, pour the eggs into the pan and, with the heat off, stir gently to slightly thicken the sauce. Serve immediately.