Artichokes, Lamb, And Orzo Avgolemono

1. 1

   In a Dutch oven or large skillet heat the oil and brown the meat with onion and garlic till onion is tender.

2. 2

   Drain fat from the meat and return the meat to pan.

3. 3

   Add 3/4 cup wine or chicken broth, oregano, lemon peel, salt, and pepper.

4. 4

   Bring to a boil, reduce heat, and cover.

5. 5

   Simmer for 20 minutes.

6. 6

   Add fresh or canned artichokes and simmer 10 minutes more, or till tender.

7. 7

   Meanwhile, in a large saucepan or pasta pot bring 3 quarts water to boiling.

8. 8

   Add pasta and reduce heat slightly.

9. 9

   Boil for 5-8 minutes stirring occasionally.

10. 10

    Immediately drain and return to warm pan; keep warm.

11. 11

    In a small mixing bowl combine egg, lemon juice, cornstarch, and 1/2 cup warm chicken broth.

12. 12

    Pour egg mixture into the lamb-artichoke mixture.

13. 13

    Cook and stir over medium heat for 1 minute, or till thickened and bubbly.

14. 14

    Cook and stir for 2 minutes more.

15. 15

    Serve lamb mixture over hot cooked pasta.

16. 16

    Garnish with parsley (optional).

No additional tips available.