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Lamb and Artichoke Stew – Recipe

2018/07/18 by Varga László

Ingredients (6 servings)

  • 2 tablespoons olive oil
  • 1 kg lamb
  • 3 medium yellow onions
  • half a lemon
  • 1 head of garlic
  • 200 ml red wine
  • 100 ml tomato passata (thicker tomato juice)
  • 4 large artichokes
  • salt and black pepper to taste

 

Preparation method:

  1. Chop the onion.
  2. Chop the garlic.
  3. Cut the lamb into 2 cm cubes.
  4. In a large pot, add the fattier pieces of lamb and over low heat render them to fat.
  5. Add the chopped onions and garlic and saute about 5-7 minutes over medium heat, until the onions are soft and fragrant.
  6. Add the cubed lamb, the red wine, salt and pepper to taste. Bring to boil and cook over medium-low heat for about half an hour.
  7. Add the tomato paste, lemon juice and keep cooking for another 30 minutes.
  8. Clean the artichokes: Remove their outermost tough leaves.
  9. Using a sharp knife cut the top third part of the artichokes.
  10. Cut each artichoke into a quarters and using a paring knife carefully remove the choke of each piece.
  11. Once cut and cleaned place the pieces into a bowl with lemon juice and water or directly into the stew pot, so they do not oxidize.
  12. After added all the artichokes quarters cook the stew for another 20 minutes or so. Adjust salt and pepper to your liking.
  13. Serve ornating with some chopped green garlic and a lemon wedge.

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