Categories: Meats 
      Yield: 6 servings 
  
-------------------------------GUY E. ATWOOD------------------------------- 
      2 lb Lamb 
      2 ea Onions 
      1 tb Oil 
      2 tb Flour 
      1 ts Salt 
      6 ea Artichokes 
      1 ts Mint leaves 
      2 tb Lemon juice 
    1/2 ea Onions, chopped 
      1    Eggs 
      1 tb Lemon juice 
  
  Cube lamb.  Quarter onions.  In Dutch oven, quickly brown meat and onions 
  in oil over medium high heat.  Lower heat and sprinkle flour into pan. Stir 
  until well blended.  Add salt and enough water to just cover meat. Simmer, 
  uncovered, until meat is half done. 
   
  Prepare artichokes by cutting off tops and removing small outer tough 
  leaves.  With scissors, square cut each remaining leaf. Place in cold water 
  to which you have added a few drops of lemon juice. Drain and stand them on 
  meat.  Chop mint leaves and mix with lemon juice; spoon over artichokes. 
  Lightly salt. Scatter chopped onions over artichokes and meat. Cover 
  tightly and simmer until artichokes and lamb are done, about 12 hours. 
   
  Remove artichokes and meat and arrange on platter.  Beat egg, add lemon 
  juice and salt.  Add some broth and mix well.  Add back into remaining 
  broth and cook over low heat until thickened, making sure you stir 
  constantly.  Pour over meat and serve with good ol' Oriental sticky rice or 
  (God forbid) noodles. 
   
  MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet 
  sylvia.steiger@lunatic.com, moderator of GT Cookbook echo