Artichokes, Lamb and Orzo Avgolemono


2 tablespoons 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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