Artichokes, Lamb and Orzo Avgolemono

In a Dutch oven or large skillet heat the oil and brown half of the lamb; remove meat. Brown remaining meat with onion and garlic till onion is tender. Drain fat from all of the meat. Return all the meat to pan. Stir in 3/4 cup wine or chicken broth, oregano, lemon peel, salt, and pepper. Bring to boiling; reduce heat. Cover; simmer for 20 minutes. Add fresh or frozen artichokes and simmer 10 minutes more, or till tender.

Meanwhile, in a large saucepan or pasta pot bring 3 quarts water to boiling. Add pasta. Reduce heat slightly. Boil, uncovered, for 5-8 minutes, or till al dente, stirring occasionally. (Or, cook according to package directions.) Immediately drain. Return to warm pan; keep warm.

In a small mixing bowl combine egg, lemon juice, cornstarch, and 1/2 cup warm chicken broth. Pour egg mixture into the lamb-artichoke mixture. Cook and stir over medium heat for 1 minute, or till thickened and bubbly. Cook and stir for 2 minutes more. Serve lamb mixture over hot cooked pasta. If desired, garnish with parsley.