Fricassea d’agnello con carciofi

Variously called uova e limone, brodettato, and fricassea, and found throughout Italy, egg-and-lemon-enriched sauces are Easter or Passover specialties that celebrate the lamb and vegetables of springtime. To make them, egg yolks and lemon juice are beaten into a zabaglione like frothiness and stirred into a dish at the end of cooking, off the heat. The eggs thicken the pan juices and the lemon adds a delightful tang that cuts the richness of the meat. Various vegetables can b