• 1 1/2 lb. boneless lamb, cut
  • into strips
  • juice of 2 lemons
  • 2 Tbsp. vegetable oil
  • salt and pepper to taste
  • 2 cans artichoke hearts, cut
  • in half or 12 small fresh,
  • cut into quarters or 2 pkg.
  • frozen artichokes,
  • defrosted and cut in half
  • Avgolemono Sauce:
  • 2 eggs
  • juice of 1 lemon
  1. Marinate the lamb in one tablespoon lemon juice for 2
  2. hours. Drain meat and pat dry. Heat a skillet. Add one
  3. tablespoon of oil. Add the lamb and stir-fry for 4 minutes.
  4. Season with salt and pepper. In another skillet add the
  5. artichokes. Saute in one tablespoon oil, then add water to
  6. cover the artichokes. Measure the liquid. Add enough to make
  7. one cup. Add the lamb to the artichokes and keep on a low
  8. flame. Remove one cup of liquid. Beat egg whites until
  9. frothy. Add yolks then remaining lemon juice. Then add cup of
  10. liquid slowly, beating constantly. Pour the sauce into the
  11. skillet and stir for 2 minutes over low heat. Serve with rice
  12. pilaf.