Lamb and Artichoke Stew

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Preparation time:
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Difficulty: Easy - for beginners


4 T butter
2 lbs boneless lamb, cubed
3 yellow onions, chopped
2 cloves garlic, minced
½ cup parsley, chopped
salt and pepper
1 6oz can tomato paste
1 cup dry white wine
½ cup water
2 14oz cans artichokes, drained
½ tsp dried dill weed
3T lemon juice
1 can canneloni beans, drained and rinsed


Saute lamb in melted butter until lightly browned. Remove the meat. Saute the onions until golden, then the garlic for a minute or two and then the parsley.

Place the meat and onion mixture in a heavy kettle and add salt, pepper, tomato paste, and white wine. Deglaze the pan, add a little water if necessary and simmer covered 1 ½ hours, or until lamb is tender. Add some water periodically if it seems too thick. The dish should be juicy, but not watery.

Add artichokes, dill, lemon juice and beans. Simmer until tender, about an hour.

Serve with rice pilaf, couscous or bulghar wheat.

Notes: I used the pre-seasoned lamb-tips from Trader Joe's, it added some rosemary I think, but it would be tasty with plain lamb as well.

I added extra lemon, but I like things lemony.


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