Vegetables
Golden thistle is a spiny-leaved plant, and the edible part is not the leaf but the root crown, which must be scraped clean. It appears in winter markets in Izmir and is traditionally cooked with lamb, then finished with an egg-and-lemon sauce. The sauce thickens the dish, while lemon balances the root’s mildly sweet, artichoke-like flavor.
Wear gloves and cut the spiny leaves off at the root with scissors. Scrape the outer skin of the root crown with a knife, pull out the tough central vein, then cut the stalk into 4 cm pieces and place them in lemon water.
Sauté the cubed lamb in olive oil over medium heat until it releases and reabsorbs its juices. Add the diced onion and cook for 5 more minutes, until softened.
Add the hot water and bring to a boil. Reduce the heat, cover, and cook for 40 minutes, until the meat pulls apart easily with a fork.
Add the drained golden thistle, salt, and black pepper. Simmer over low heat for 20–25 minutes, until a fork slides into the root pieces without resistance.
Whisk the egg yolks, flour, and lemon juice until smooth. Gradually whisk in a ladleful of hot liquid from the pot to temper the sauce. Reduce the heat to its lowest setting, pour the sauce into the pot while stirring constantly, and cook for 1–2 minutes until thickened without letting it boil.
Hold the cleaned golden thistle in lemon water until ready to cook; the exposed roots darken when they meet air. After adding the egg sauce, do not let the pot boil or the egg will curdle.
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