Artichokes are often served cold with olive oil; in this dish, they cook with lamb and are finished with an egg-and-lemon sauce, then served hot. The lamb is tenderized first, and the artichokes are added for the final half-hour period; added at the same time as the lamb, they would fall apart before the meat was done. The sauce thickens the broth and balances the artichokes’ slight bitterness with lemon.
Pull off the tough outer leaves until the pale yellow leaves appear. Cut off the top and peel the stem. Scrape the fuzzy choke from the center of each heart with a spoon, cut the artichokes in half, and immediately 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 minutes, until softened.
Add the hot water and bring to a boil. Reduce the heat, cover, and cook for 40 minutes, until the lamb pulls apart easily with a fork.
Add the drained artichokes, salt, and black pepper. Cook over low heat for 18–20 minutes, until a fork slides into the artichoke without resistance. Stir in the chopped dill.
Whisk together the egg yolks, flour, and lemon juice. Gradually whisk in a ladleful of hot liquid from the pot to temper the mixture. Set the pot over the lowest heat, pour in the sauce while stirring constantly, and cook for 1–2 minutes, without boiling, until thickened.
Keep the cleaned artichokes in lemon water until you are ready to cook them; artichokes exposed to air will darken. After adding the egg-lemon sauce, do not let the pot boil or the egg will curdle.
Kuzu kolu yerine incik kullandım, yumuşaması daha uzun sürdü ama suyu daha lezzetli oldu. İncikle yapacaksanız terbiyeyi de biraz artırın, etin suyu bollaştığı için tarifteki yumurta sarısı ve un miktarı kıvamı tutmuyor.
Enginarları temizledikten sonra limonlu suda beklettim, yoksa kararıyor. Terbiyeyi de ocağın altını kapatıp azar azar yedirdim, doğrudan dökünce yumurta pıhtılaşıyor.
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