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      RECIPE TITLE "Artichokes, Lamb and Orzo Avgolemono Recipe"
    Source: Cooking at a Glance - Pasta, courtesy of Cooking.com

    yieldsMakes 4 main-dish servings time--- difficultyeasy

    Avgolemono, a Greek sauce made with lemon juice and egg, is the base for this Mediterranean-style lamb and artichoke topping for orzo pasta. Try leg of lamb, sirloin, or shoulder for lean cuts of lamb.

      RECIPE INGREDIENTS

    2 tablespoons oil">olive oil or cooking oil
    1 pound boneless lean lamb, cut into 3/4-inch cubes
    1 cup chopped onion
    1 garlic clove, minced
    3/4 cup white wine or chicken broth
    1 1/2 teaspoons snipped fresh oregano or 1/2 teaspoon dried oregano, crushed
    1 teaspoon finely shredded lemon peel
    1/4 teaspoon salt
    1/4 teaspoon pepper
    6 fresh medium artichokes, trimmed, halved, and blanched, or one 9-ounce package frozen artichoke hearts
    8 ounces orzo (1-1/3 cups)
    1 beaten egg
    2 tablespoons lemon juice
    1 tablespoon cornstarch
    1/2 cup warm chicken broth
    2 tablespoons snipped fresh parsley (optional)

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      RECIPE METHOD

    In a Dutch oven or large skillet heat the oil and brown half of the lamb; remove meat. Brown remaining meat with onion and garlic till onion is tender. Drain fat from all of the meat. Return all the meat to pan. Stir in 3/4 cup wine or chicken broth, oregano, lemon peel, salt, and pepper. Bring to boiling; reduce heat. Cover; simmer for 20 minutes. Add fresh or frozen artichokes and simmer 10 minutes more, or till tender.

    Meanwhile, in a large saucepan or pasta pot bring 3 quarts water to boiling. Add pasta. Reduce heat slightly. Boil, uncovered, for 5-8 minutes, or till al dente, stirring occasionally. (Or, cook according to package directions.) Immediately drain. Return to warm pan; keep warm.

    In a small mixing bowl combine egg, lemon juice, cornstarch, and 1/2 cup warm chicken broth. Pour egg mixture into the lamb-artichoke mixture. Cook and stir over medium heat for 1 minute, or till thickened and bubbly. Cook and stir for 2 minutes more. Serve lamb mixture over hot cooked pasta. If desired, garnish with parsley.

    Recipe reprinted by permission of Weldon Owen. All rights reserved.

      Nutrition Facts
    Makes 4 main-dish servings
    Facts per Serving
    Calories: 592 Fat: 15g Carbohydrates: 69g
    Cholesterol: 128mg Sodium: 443mg Protein: 40g
    Fiber: 13g % Cal. from Fat: 23% % Cal. from Carbs: 47%

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    In an informed introduction, she sets the historic framework of the cuisine, so that we clearly see the differences among the earthy mountain cookery, the sparse, ingenious island table, and the sophisticated aromaticcooking traditions of the Greeks in diaspora. In each chapter she takes stock of the local pantry and cooking customs. From the olive-laden Peloponnesos, she brings us such unusual dishes as One-Pot Chicken Simmered with Artichokes and served with Tomato-Egg-Lemon Sauce and VineLeaves Stuffed with Salt Cod. From the Venetian-influenced Ionian islands, she offers up such delights asPastry-Cloaked Pasta from Corfu filled with cheese and charcuterie and delicious Bread Pudding from Ithaca with zabaglione. Her mainland recipes, as well as those that hail from Greece's impenetrable northwestern mountains, offer an enticing array of dozens of delicious savory pies, unusual greens dishes, and succulent meat preparations such as Lamb with Garlic and Cheese Baked in Paper. In Macedonia she documents the complex, perfumed, urbane cuisine that defines that region. In the Aegean islands, she serves up a wonderful repertory of exotic yet simple foods, reminding us how accessible — and healthful — is the Greek fegional table.

    The result is a cookbook unlike any other that has ever been written on Greek cuisine, one that brims with the author's love and knowledge of her subject, a tribute to the vibrant, multifaceted continuum of Greek cooking, both highly informed and ever inviting. The Glorious Foods of Greece is an important work, one that contributes generously to the culinary literature and is sure to become the definitive book of Greek cuisine and culture for future generations of food lovers — Greek and non-Greek alike.


     

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