Lamb Fricassee With Artichokes (Fricassea De Agnello E Carciofi)

Directions

1. Add in the lemon juice to a bowl of cool water and mix
2. Clean the artichokes and conserve only the hearts and the meat at the base of the edible leaves
3. Cut the artichoke hearts into pcs, and allow them to soak in the bowl containing the water and lemon juice Add in the meat from the leaves as well Set aside
4. Next, trim the fat off the leg of lamb and cut it into roughly 1 inch (2.5 cm) cubes Set the meat aside on a plate
5. Heat the extra virgin olive oil in a casserole till very warm, then sauté the garlic and parsley
6. Add in the meat and pour in the white wine. Allow to cook for a few min to reach a boil, then sear over high heat for 1 minute
7. Add in the artichoke pcs after having liquid removed them
8. Add in salt and pepper to season and mix
9. Next, cover the casserole and allow to simmer over low heat for 1 hour; if necessary, add in a little water during cooking
10. The meat should be very tender in the center (use the prongs of a fork to verify the ideal cooking time)
11. A few min before taking the casserole off the stove, beat the egg yolk in a small bowl along with the lemon juice. Pour into the casserole and mix well to thicken the sauce
12. If necessary, adjust the seasoning again with salt and pepper and mix again
13. Put the contents of the casserole in a shallow serving dish (preheated) Serve warm