Braised Lamb with Artichokes

For braised lamb with artichokes, first trim the lamb and cut into bite-sized cubes. Peel and finely dice the onion. Wash and finely chop the parsley.

Heat some olive oil in a pot and sauté the onion cubes in it. Add the meat. Dust with the flour. Then cover with water and bring to the boil. Add half of the herbs, 1 tablespoon of lemon juice, salt and pepper.

Wash the artichokes. Cut away hard leaves and leaf tips. Peel the stems down to the tender inside. Scrape out the hay and rinse. Immediately place artichokes in cold water with about 6 tablespoons lemon juice.

Then cut in half and place on top of the meat. Simmer for about 60 minutes over low heat. Add a little water if necessary. Then let cool a little.

Mix 1 tablespoon lemon juice, eggs and a little cooking stock and stir into the meat. Reheat, but in any case do not bring to a boil.

Divide braised lamb with artichokes on plates and sprinkle with the remaining chopped herbs.

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