Serves: 6
Total Calories: 165

6 fresh artichokes
cold water, salted
6 lemons, juiced
2 tablespoons flour
1 (4-pound) lamb roast
salt and pepper
1 tablespoon oregano
1/2 cup butter
2 cups water
sprig parsley

Remove tough outer leaves of the artichokes and cut of part of the stems. Cut 1/2 to 1 inch off tips of remaining leaves. Rub cut stems of artichokes with a cut lemon and cut in half lengthwise. Rub cut surfaces with lemon. Cut and scrape the fuzz or choke from the artichoke hearts. Place the artichoke in a bowl of cold salted water to cover, into which the juice of 2 lemons and the flour have been stirred. This solution helps keep the artichokes green. Soak at least 1 hour. Preheat oven to 450°F. Rub meat with salt and pepper, oregano, and the juice of 1 lemon. Roast 20 minutes and reduce heat to 350 degrees. Spread half the butter over the meat. Add 1 cup of water to the roasting pan and cook 15 minutes longer. Add remaining butter and water to the pan and continue cooking for 30 minutes or until meat is done to taste. Baste occasionally with pan drippings. If necessary, add more water. There should be 2 cups of liquid drippings in the pan when the meat is done. Transfer the lamb to a warm platter and keep warm. Add the artichokes to the roasting pan. Bake them, cut side down 1 hour or until tender but not overcooked. Baste occasionally while cooking. Arrange the artichokes around the lamb and garnish with parsley.

Note: To reduce cooking time, the artichokes may be parboiled before baking. Or, if roasting pan is large enough, artichokes may be added to the pan with the lamb after the temperature has been reduced to 350°F.

Nutritional Facts:

Serves: 6
Total Calories: 165
Calories from Fat: 133

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