The traditional main dish for a Greek Easter feast.

5 1/2 lb. leg of lamb
3 lg. cloves garlic, cut in thin slivers
1/4 c. olive oil
1/4 c. plus 2 tbsp. fresh lemon juice, divided
2 tsp. oregano
2 tsp. salt, divided
1/2 tsp. rosemary, crumbled
1/2 tsp. freshly ground black pepper
8 sm. or 4 med. size artichokes

Preheat oven to 500 degrees. Trim excess fat from lamb. With sharp paring knife, cut small slits in lamb; insert garlic slivers. Place lamb, rounded side up in large shallow roasting pan; set aside. In small bowl, combine olive oil, 1/4 cup lemon juice, oregano, 1 teaspoon salt, rosemary and pepper; brush over lamb. If using meat thermometer, insert into thickest part of lamb without touching bone. Place lamb in oven. IMMEDIATELY reduce oven temperature to 350 degrees.

Roast 1 1/2 to 2 hours or until thermometer registers 140 degrees for rare, 160 degrees for medium or 170 degrees for well done. Baste lamb with pan juices every 20 minutes. Wash artichokes under cold running water; cut off tops 1/2 to 1 inch; trim stems, leaving about 1/2 inch stub; remove small tough outer leaves at base, snip off prickly leaf tips with scissors.

Leave small artichokes whole. Spread petals slightly with fingers. Scoop out fuzzy choke at stem end with small spoon. Cut medium-size artichokes in half lengthwise; scoop out choke. Drop artichokes into large saucepan filled with cold water, the remaining 2 tablespoons lemon juice and 1 teaspoon salt, if desired.

Bring water just to a simmer; cover. Cook small artichokes 20 to 25 minutes; medium-size artichokes 25 to 30 minutes or just until firm tender. To test, insert tines of fork into stem end, it should be firm, but give slightly; drain.

About 30 minutes before lamb is done, arrange artichokes in roasting pan around lamb. Pour 1/2 cup hot water into roasting pan. Baste artichokes with pan juices a few times during final roasting. Remove lamb to large serving platter; remove meat thermometer. Arrange artichokes around lamb. Cover loosely with foil; let stand 15 minutes before carving.