In Greek: αρνί με αγκινάρες, pronounced ar-NEE meh ahg-kee-NAH-res
A Greek classic, this one-pot meal can also be made with kid. Be sure to include bones since they are a traditional part of this dish. The tangy egg-lemon sauce is the crowning touch, and is added just before serving.
Egg-Lemon Lamb with Artichoke Hearts
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour, 15 minutes
Ingredients:
- 2 1/4 pounds (1kg) of frozen artichoke hearts (or 3 pounds of fresh artichokes, cleaned and trimmed down to the heart)
- juice of 2 lemons (about 4 tablespoons)
- 2 teaspoons of sea salt
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- 2/3 cup of olive oil
- 1 large or 2 small spring onions, sliced into 1/2-inch pieces
- 4 1/2 pounds (2kg) of leg and shank of lamb, bone in, chopped into large chunks OR
- 3 pounds of lamb, cut into large chunks, and 1 to 1 1/2 pounds of lamb bones
- 3 1/2 cups of water
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- FOR THE AVGOLEMONO (EGG-LEMON) SAUCE
- 2 eggs, separated
- juice of 3 lemons (about 6 tablespoons)
Preparation:
To prepare fresh artichokes: Remove the coarse outer leaves and stem. Cut off the top (down to just above the choke) and scoop out the choke with a spoon. Trim off remaining leaves around the sides to leave just the pale colored heart.
Rub the artichoke hearts with lemon as soon as each is cleaned and place immediately in a bowl of cold water with the juice of 2 lemons (to prevent them from turning black) and set aside until ready to use. Salt before cooking.
If using frozen artichoke hearts: Rinse frozen artichoke hearts with cold water, put in a bowl and cover with juice of 2 lemons. Sprinkle with salt and set aside.
Directions
Put the oil, chopped onion, and meat (and bones, if separate) in pressure cooker over high heat and bring to a boil. Reduce heat to medium-low, cover (don’t seal) and brown for about 10 minutes, stirring frequently. Stir in 3 1/2 cups of cold water and bring to a boil. Seal, bring to full pressure, reduce heat and cook for 20 minutes.
Use fast-release of pressure and open the pressure cooker. Drain the artichokes and add to the pot. Bring to a boil, seal, and bring to full pressure. Reduce heat and cook for 10 minutes. Remove from heat, use fast-release of pressure, and unseal the cover, leaving it on top of the pot.
Make avgolemono sauce: In a mixing bowl, whip the egg whites to the soft peak stage. Still using the high setting, beat in the egg yolks until frothy, then beat in the juice of 3 lemons, 1 tablespoon at a time, making sure it’s well melded after each addition. The mixture will be rich and foamy. Reduce mixer speed to medium and add 5 soup ladles of the meat broth, one at a time, making sure each mixes in well before adding the next. Slowly pour the egg-lemon mixture into the pot, and shake to distribute evenly (do not stir).
Serve within 5-10 minutes.
Yield: serves 6
If using kid: Reduce cooking time for the meat to 15 minutes.
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