Avgolemono, a Greek sauce made with lemon juice and egg, is the base for this Mediterranean-style lamb and artichoke topping for orzo pasta. Try leg of lamb, sirloin, or shoulder for lean cuts of lamb.
Trim stem flush with bottom. Break off tough outer leaves until only soft ones with a tinge of yellow remain.
Trim leaves to about 1 inch long. Cut artichoke in half to expose the choke. Scoop out the hairy choke with a melon baller and discard.
Adding Hearts to Water
Fill a bowl with water and squeeze some lemon juice into it, then drop in the lemon slices. To prevent browning, float trimmed pieces in acidulated water until needed.