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Lamb and Artichoke Stew Recipe

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This recipe for Lamb and Artichoke Stew is from The Costa Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 tbsp. butter
2 lbs. boneless lamb, cubed
3 yellow onions, peeled and chopped
2 cloves garlic, crushed
1/2 c. parsley, chopped
Salt and pepper, to taste
1 6 oz. can tomato paste
1 c. dry white wine
2 14 oz. cans artichokes in brine, drained
1/2 tsp. dried dill weed
3 tbsp. lemon juice
Directions:
Directions:
In a very large frying pan, melt the butter. Add the lamb, and saute until lightly browned. Remove the meat. Saute the yellow onions along with the garlic and parsley. Place the meat, onions, garlic and parsley in a heavy kettle/Dutch oven, and add salt, pepper, the tomato paste, and white wine. Simmer, covered, for about 1 1/2 hours, or until lamb is tender. Add the artichokes, dill weed, and lemon juice. Simmer until all is tender, about 1 1/2 hours. Serve over pilaf. I also like it over mashed potatoes.

6 to 8 servings
Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
From The Frugal Gourmet

 

 

 

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