Lamb with onions and artichokes (Arnaki me anginares)

Lamb with onions and artichokes (Arnaki me anginares)
4.7/5 rating (3 votes)

  • Ready in: 60'
  • Serves: 4
  • Complexity: medium


  • lamb: 1 kilo, cut into portions
  • spring onions: 6-7
  • dill: 1 bunch
  • olive oil: ½ cup
  • artichokes:800 gr. (the hearts, fresh or frozen)
  • lemons: 2
  • eggs: 2
  • flour or cornstarch: 1 tbs.
  • salt: a bit
  • pepper: freshly ground


  1. If you are using fresh artichokes, clean them and keep the hearts. Remove the fuzz and put the hearts in a bowl with some lemon slices.

  2. Rinse and dry the meat. Add salt and pepper. Finely chop the dill and spring onions. Heat the oil and brown the meat with the onions and dill. Pour in some hot water and allow to simmer for 1 hour. 
  3. Add the artichokes, a bit more hot water and simmer for a further 45-50 minutes. Squeeze the remaining to lemons for their juice.

  4. Make and avgolemono sauce: take some the cooking liquids and bind with flour or cornstarch. Add the eggs, beaten with the lemon juice and salt and pepper. Pour the sauce in the pot and shake it so that it goes everywhere and serve at once. 


A recipe for spring from the Greeks of Constantinople and Asia Minor that superbly combines meat and vegetables and balances the fatty lamb with the acidity of the avgolemono sauce.