2 pounds of goat or lamb
8 fresh onions finely chopped
1 onion dry chopped
2-3 cloves of garlic chopped
1 bay leaf
1 glass of white wine
2-3 tablespoons of olive oil
1 bunch of dill or fennel (we keep a little to the end to have fresh scent of it)
Juice of 1 lemon
In a saucepan, put the oil and saute the goat on a strong fire.
Remove the sliced goat with the scoop and place it on a platter.
In the same oil sauté the fresh onions and dry for 2 minutes.
Then add the sautéed goat, garlic, laurel, wine, and 1 glass of water.
Just boil and add the dill.
Cover the pot, lower the heat, and simmer for 1 hour and 15 minutes.
Then add the artichokes, cover the pot and let our food boil for another 20 minutes until the artichokes are boiled.
We turn off the fire and we throw the laurel.
Five minutes before we turn off the food we add the dill we hold for its aroma.