2 kg of milked goat (shoulder-blade)
1 kg of strained yoghurt
200 gr. of butter
2 tablespoons of olive oil
Cut the meat into portions, add salt and pepper and place them in a pan with butter and a little water. Cook the meat for 1 1/2 hours at a moderate temperature in the oven.
Clean the artichokes well and rub them with lemons to prevent them from browning.
In a casserole pour some water, two tablespoons of olive oil and boil the artichokes until they soften and then strain them.
When the goat is ready place the artichokes between it.
Mix βάζουμε the yoghurt and the eggs in a bowl, the yogurt with the eggs, dress the food and place it back in the oven for a while (until it starts browning and the yoghurt clots with the eggs).