Ingredients
- 3 lbs. lamb shoulder, 2" pieces, trimmed
- 6 medium artichokes or a bunch of baby chokes (you don't really have to do the cleaning below if you use babies)
- 2 medium garlic, peeled
- 2 lemons
- 20 sprigs Ital. parsley, leaves only
- 3/4 c. olive oil
- salt & pepper
- 2 c. dry white wine
- 2 extra large egg yolks
- 1 TBL lemon juice
Directions
Soak whole chokes for 1/2 hour with juice from lemons and lemons themselves. Clean chokes, cutting into eighths (possibly smaller) and removing chokes, and return to water.
Finely chop garlic; coarsely chop parsley leaves.
Heat oil in large casserole (enamel, if you have it) over medium heat. Add chopped garlic and parsley and sauté for two minutes. Add lamb, cover and cook for five minutes. Stir, cover and cook for 5 more minutes. Taste for salt & pepper. Add 1/2 cup wine, cook for 15 minutes, stirring occasionally. Add 1/2 cup additional wine as needed.
Remove meat with slotted spoon. Cover to keep warm.
Drain chokes, add to casserole, sauté two minutes. Taste for salt & pepper. Add 1/2 cup wine. Cover, cook over medium heat for 25 minutes. Add 1/2 cup wine as needed. Remove chokes and place in center of warm platter.
Mix egg yolks with 1 TBL lemon juice. Return lamb to casserole, heat for two minutes. Remove from heat, pour egg mixture over lamb, and mix well. Surround artichokes with lamb.