Greek Recipes

Greek and Cypriot recipes

Arni meh Aginares: Egg-Lemon Lamb with Artichoke Hearts

In Greek: αρνί με αγκινάρες, pronounced ar-NEE meh ahg-kee-NAH-res

A Greek classic, this one-pot meal can also be made with kid. Be sure to include bones since they are a traditional part of this dish. The tangy egg-lemon sauce is the crowning touch, and is added just before serving.

Egg-Lemon Lamb with Artichoke Hearts

Egg-Lemon Lamb with Artichoke Hearts

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 15 minutes


  • 2 1/4 pounds (1kg) of frozen artichoke hearts (or 3 pounds of fresh artichokes, cleaned and trimmed down to the heart)
  • juice of 2 lemons (about 4 tablespoons)
  • 2 teaspoons of sea salt
  • ———-
  • 2/3 cup of olive oil
  • 1 large or 2 small spring onions, sliced into 1/2-inch pieces
  • 4 1/2 pounds (2kg) of leg and shank of lamb, bone in, chopped into large chunks OR
  • 3 pounds of lamb, cut into large chunks, and 1 to 1 1/2 pounds of lamb bones
  • 3 1/2 cups of water
  • ———-
  • 2 eggs, separated
  • juice of 3 lemons (about 6 tablespoons)


To prepare fresh artichokes: Remove the coarse outer leaves and stem. Cut off the top (down to just above the choke) and scoop out the choke with a spoon. Trim off remaining leaves around the sides to leave just the pale colored heart.

Rub the artichoke hearts with lemon as soon as each is cleaned and place immediately in a bowl of cold water with the juice of 2 lemons (to prevent them from turning black) and set aside until ready to use. Salt before cooking.

If using frozen artichoke hearts: Rinse frozen artichoke hearts with cold water, put in a bowl and cover with juice of 2 lemons. Sprinkle with salt and set aside.


Put the oil, chopped onion, and meat (and bones, if separate) in pressure cooker over high heat and bring to a boil. Reduce heat to medium-low, cover (don’t seal) and brown for about 10 minutes, stirring frequently. Stir in 3 1/2 cups of cold water and bring to a boil. Seal, bring to full pressure, reduce heat and cook for 20 minutes.

Use fast-release of pressure and open the pressure cooker. Drain the artichokes and add to the pot. Bring to a boil, seal, and bring to full pressure. Reduce heat and cook for 10 minutes. Remove from heat, use fast-release of pressure, and unseal the cover, leaving it on top of the pot.

Make avgolemono sauce: In a mixing bowl, whip the egg whites to the soft peak stage. Still using the high setting, beat in the egg yolks until frothy, then beat in the juice of 3 lemons, 1 tablespoon at a time, making sure it’s well melded after each addition. The mixture will be rich and foamy. Reduce mixer speed to medium and add 5 soup ladles of the meat broth, one at a time, making sure each mixes in well before adding the next. Slowly pour the egg-lemon mixture into the pot, and shake to distribute evenly (do not stir).

Serve within 5-10 minutes.

Yield: serves 6

If using kid: Reduce cooking time for the meat to 15 minutes.

  • Ronnie Saide says:

    Apart from food use, the globe artichoke is also an attractive plant for its bright floral display, sometimes grown in herbaceous borders for its bold foliage and large purple flower heads.;-..,

    May 30, 2013 at 4:00 pm

Your email address will not be published. Required fields are marked *