Artichokes with Lamb
4 artichokes, see Artichokes with Rice in Olive Oil
1/4 cup water
1 tbsp extra virgin olive oil
1 tbsp olive oil
150 gr lamb, cut in cubes
1 cup + 3/4 cup warm water
8-10 pearl onion, peeled
1 medium size white potato, peeled, cut in bite size
1 medium size carrot, peeled, cut in bite size
2-3 tbsp sweet pea, frozen
1-2 clove garlic, peeled, chopped
2 + 1 tbsp extra virgin olive oil
1 tsp flour
1 egg yolk
1 tbsp lemon juice
Place the artichokes in a shallow pan. Add the water, olive oil, sugar and salt, close the lid. Cook on low heat until the artichokes are tender. Turn up side down the artichokes 1 time while they are cooking.
Cook the lamb cubes with their own juice. Then add 1 cup of hot water, cook over medium-low heat until most of the water evaporates and the lamb pieces soften. Add the pearl onion, potato, carrot, sweet pea, olive oil, 3/4 cup water, salt and pepper. Sprinkle the flour, stir and close the lid. Cook until the carrots are softened on medium low heat.
In a small bowl, whisk the egg yolks with lemon juice. Take a few spoon of the juice and blend well with the sauce. Slowly pour this mixture into the pan while stirring. Cover the lid and simmer for about 1 minute.
Place the cooked artichokes in a service plate, arrange the filling over the tops, drizzle 1 tbsp olive oil, sprinkle some dill all over them. Serve while still hot.
-Vegetable Soup, Pilaf with Almond, Swiss Chard Log Borek, Potato Pate, Eggplant Dip with Pine Nuts, Romano Beans in Olive Oil and Semolina Helva with Cheese.
Labels: Lamb- Beef -Veal