Goat with Artichokes in Avgolemono Sauce

Ingredients:

• 2 kg goat or lamb
• 12 artichokes
• 8 spring onions, finely chopped
• 1 onion, finely chopped
• 2-3 garlic cloves, finely chopped
• 1 bay leaf
• 50 g white wine
• 2-3 tablespoons olive oil
• 1 bunch of dill or fennel, finely chopped
• Juice of 1 lemon
• 2 eggs
• Salt
• Pepper

Instructions:

1. Cut the meat into pieces, wash it, and place it in a colander to drain.
2. In a pot, heat the olive oil over medium heat and sauté the goat on all sides until browned.
3. Remove the sautéed meat with a slotted spoon and place it on a platter.
4. In the same oil, sauté the spring onions and the regular onion for 2 minutes.
5. Add the sautéed goat back into the pot, along with the garlic, bay leaf, wine, water, and dill.
6. Cover the pot, lower the heat, and let it simmer for about 1 hour.
7. After 1 hour, add the artichokes, cover the pot again, and cook for another 20 minutes until the artichokes are tender.

For the Avgolemono (Egg-Lemon Sauce):

1. Beat the egg whites until they become white and frothy.
2. Then add the yolks and beat them as well.
3. Gradually add the lemon juice while stirring continuously.
4. Slowly add some broth from the goat into the egg mixture, stirring well to prevent curdling.
5. Pour the egg-lemon mixture into the pot, gently shaking the pot in a circular motion to distribute the sauce evenly.

The dish is now ready to serve!