Lamb Fricassee with Artichokes, 
and Sundried Tomatoes

2 1/2 lbs. cut up shoulder Lamb 
2 sliced Onion 
5 sliced Chives 
1/2 cup Butter 
2 tablespoons Flour 
2 cups Artichoke bottoms canned, julienned, 
½ cup sundried tomatoes, julienned 
4 cups hot Water 
2 tablespoons Salt 
1/2 teaspoon Pepper 
1/2 cup Parsley (or dill)  
3 Egg Yolks 
Lemon 

Sauté meat and onions in butter. Sprinkle flour over and mix well. Add lettuce, water, salt, pepper, and parsley or dill. Then add the artichokes and sundried tomatoes and Simmer, covered, until meat is tender (about 1 hour). Remove from heat. For egg and lemon sauce: beat egg yolks with 2 tablespoons of water. Add lemon juice. Beat in, by spoonfuls, about 1/2 cup of the lamb gravy. Pour egg mixture gradually over meat and gravy, stirring all the time. Serve hot over fresh lettuce leaves.