LAMB and artichoke STEW 2

06823 LAMB and artichoke STEW INGREDIENTS for 6 PEOPLE 1, 5 kg of lamb shoulder, artichokes, 10, 60 g butter, 2 cloves of garlic, Tufts of parsley, 3 dl of white wine, 2 eggs, 1 lemon, salt, pepper.

Preparation: 1 hour Fix: easy Boneless meat PROCESS and cut it into pieces.

Clean the artichokes by removing the outer leaves and the stem.

Peel the remaining stem and cut the tips of the artichokes.

Cut them in two and remove the hay??.

Cut each artichoke half into 2 or 3 and time in a bowl of salted water with the juice of half a lemon.

Heat the butter in a saucepan and sauté the meat with nuts, parsley and chopped garlic.

When the meat is golden, tinged with the wine and cook for 15 minutes over low heat.

Add the artichokes, drained, add salt and cook another 20 minutes.

Mix the eggs with the lemon juice and a little ' pepper.

Remove the artichokes from the Pan and the meat and pour the remaining sauce.

Let it thicken, stirring on low heat.

Pour the sauce over the meat and serve immediately.