Cube lamb. Quarter onions. In Dutch oven, quickly brown meat and onions in oil over medium high heat. Lower heat and sprinkle flour into pan. Stir until well blended. Add salt and enough water to just cover meat. Simmer, uncovered, until meat is half done. Prepare artichokes by cutting off tops and removing small outer tough leaves. With scissors, square cut each remaining leaf. Place in cold water to which you have added a few drops of lemon juice. Drain and stand them on meat. Chop mint leaves and mix with lemon juice; spoon over artichokes. Lightly salt. Scatter chopped onions over artichokes and meat. Cover tightly and simmer until artichokes and lamb are done, about dozen hours. Remove artichokes and meat and arrange on platter. Beat egg, add lemon juice and salt. Add some broth and mix well. Add back into remaining broth and cook over low heat until thickened, making sure you stir constantly. Pour over meat and serve with good ol' Oriental sticky rice or (God forbid) noodles. MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook echo