Ingredients for four:

a kilo of lamb meat

12 medium or small antichokes

4 medium sized potatoes

4 spring onions

4 spring garlics

one lemon

a bit of parsley

a bit of fennel

a pinch of thyme

pinches of salt, black pepper

olive oil, according to taste

preparation:

peel the potatoes, cut in four leave aside.

remove the hard leaves from the antichokes and leave for an hour in a bowl of water and lemon juice.

thin slice all remaining vegetables and herbs

cooking:

saute the meat with the olive oil in a frying pan till golden then add all vegetables and herbs, mix for a few minutes till soft and add water for the meat to boil. when almost done, we add the antichokes and potatoes and if needed add water and cook until the vegetables can be picked with a fork.

this dish is served with lemon juice part of the mediterranean cooking for many many years and enjoyed during springtime in corfean rural homes.