2/3 cup/150 ml Greek extra virgin olive oil
2 lbs/1 kg shoulder lamb, diced
5 cups finely chopped onion
8 small artichokes
Juice of 1 lemon
1 bunch dill, finely chopped
Freshly ground white pepper
Heat the olive oil in a pan. First brown the meat, then add the onions and soften.
Season with salt and pepper, then add a generous 2 ¾ cups/700 ml water. Lower the heat and braise the meat until tender. Cut back the artichoke stems to ¾ in (2 cm).
Remove the tough outer leaves and cut off the tips of the inner leaves.
Rub all cut surfaces with lemon juice. Leave for 25-30 minutes, then place the artichokes, stem up, in the pan, adding more hot water if necessary, and cook for 10-15 minutes over a constant low heat.
Remove from the heat and leave to cool slightly.
Break the eggs into a bowl and beat until frothy. Add the lemon juice and some of the cooking liquid, beating continuously.
Add the egg and lemon sauce to the braised meat, stir, sprinkle with dill, and serve with freshly baked white bread.