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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