Spring Lamb Fricassée with Sautéed Artichokes

Coarsely chop lamb loin into pieces about 1.5-2cm wide. Peel and finely mince onion, set aside.  In medium nonstick sauté pan, heat enough extra-virgin olive oil to coat bottom of pan. When heated, add onion and fresh herbs. Cook few minutes over low heat.

In another nonstick sauté pan, heat empty pan over moderate heat. Add olive oil, follow immediately with chopped lamb. Cook over high heat. This will allow meat to brown evenly on all sides and will create enhanced taste. Remove from heat, add meat to sauté pan with onion, adjust to taste with salt and allow to cook over low heat for at least 45 minutes, or until meat is tender.

Using sharp knife, remove upper part of artichokes, then remove tough outer leaves until you reach soft inner leaves. Remove green section surrounding artichoke heart, and cut artichokes into half lengthwise, and once again in half lengthwise. You will have 4 quarters from each artichoke.

Heat large sauté pan. When heated, add whole garlic clove and olive oil. Add quartered artichokes, stir to coat vegetables and adjust to taste with salt. Add wine, and allow to cook off. Once evaporated, allow artichokes to cook for a few more minutes and remove from heat while still crisp.

Beat eggs in medium mixing bowl with lemon juice. Add mint and thyme. Set aside.

Once lamb is tender, add artichokes to pan with lamb, allow flavors to blend a few moments and remove from heat. Add fricassée, stirring constantly to avoid egg base from overcooking. Sauce should be creamy and not too liquid.

In middle of individual serving dish, place one serving of lamb, and two artichokes next to lamb. Garnish with parsley leaf and a bit of fresh thyme.  Serve hot.