Baby Lamb and Artichoke Fricassee

• 3 tablespoons olive oil
• 3 cloves garlic, peeled and left whole
• 2 pounds boned and trimmed leg of baby lamb, cut into 1 1/2-inch pieces
• 3/4 cup white wine
• 10 fresh artichoke hearts, quartered
• 1 1/2 cups hot chicken broth, homemade or low-sodium canned
• 1/2 cup chopped Italian parsley
• 2 1/2 teaspoons kosher salt, plus more to taste
• Freshly ground pepper to taste
• 2 egg yolks
• 1/4 teaspoon fresh lemon juice

1. Heat the olive oil in a large skillet over medium-low heat.
2. Add the garlic and cook until golden and fragrant, about 2 minutes.
3. Remove and discard the garlic.
4. Add the lamb to the skillet and saute until browned, about 5 minutes.
5. Add the wine and simmer slowly until most of the liquid has evaporated, about 30 minutes.
6. Add the artichokes and cook for 3 minutes.
7. Add the hot broth, partially cover the pan and simmer slowly until the lamb and artichokes are tender, about 30 minutes.
8. Stir in the parsley, salt and pepper.
9. In a small bowl, whisk together the egg yolks and lemon juice.
10. Gradually whisk in 1/4 cup of the hot cooking liquid.
11. Stirring constantly, pour the egg mixture into the skillet.
12. Remove from the heat and season with additional salt and pepper if needed.
13. Divide among 4 plates and serve.

olive oil, garlic, baby lamb, white wine, fresh artichoke hearts, chicken broth, italian parsley, kosher salt, freshly ground pepper, egg yolks, lemon juice

Taken from cooking.nytimes.com/recipes/7997 (may not work)