Lamb And Artichoke Spring Stew Recipes

LAMB AND ARTICHOKE STEW (GREEK)

Steps:

• Cut the lamb into 1 inch pieces.
• Clean the artichokes, placing them in a bowl filled with water and the lemon slices, so they don't discolor.
• Slice each artichoke heart in half.
• Pour the oil into a large saucepan and, over medium heat, sauté the onion until translucent, about 5 minutes.
• Add the spring onions and cook for 3-4 minutes.
• Increase the heat to high and add the meat.
• Brown the meat until it becomes a rich, dark colour.
• Add the hot stock and, as soon as it comes back to the boil, lower the heat to medium, cover and simmer for 15 to 20 minutes.
• Add the artichokes, minced dill, juice and rind of 1 lemon, salt and pepper to taste.
• Cover again and simmer until the artichokes and the meat are very tender, about 15 minutes longer.
• Turn off heat.
• In a large bowl, whisk together the egg, yolk, lemon juice and corn flour.
• With a ladle, slowly add the hot stock from the meat/artichokes to the egg/lemon mixture, whisking constantly.
• When you have added all the stock, pour the egg/lemon sauce over the meat, shaking the pan to mix it thoroughly, let it thicken slightly for about 2 minutes, and serve.

LAMB AND ARTICHOKE SPRING STEW

Steps:

• In a 4- to 5-quart pan, combine oil, garlic, onion, carrot, and celery. Stir often over high heat until vegetables begin to brown, 6 to 8 minutes. Pour from pan into a bowl.
• To pan, add lamb and broth; cover and bring to a boil on high heat. Reduce heat and boil gently for 10 minutes. Uncover, turn heat to high, and stir often until juices evaporate, drippings are very browned, and meat is lightly browned, 8 to 10 minutes. Return browned vegetables to pan.
• Add tomatoes with their liquid, wine, fennel seed, and sage; stir to free browned bits. Bring to a boil, then reduce heat, cover, and simmer for 40 minutes; stir occasionally.
• Meanwhile, rinse fresh artichokes, drain, and break off outer coarse leaves down to the very tender inner yellow ones (easily pierced with your fingernail). Cut off thorny artichoke tips, peel coarse fibers from bottoms, and cut artichokes in half lengthwise. In a bowl, mix with 2 cups water and vinegar; drain. If using frozen artichokes, omit water and vinegar.
• Add artichokes and potatoes to lamb mixture. Cover and simmer until potatoes and lamb are very tender when pierced, about 30 minutes longer; stir occasionally. Pour into a bowl, sprinkle with parsley, and season to taste with salt and pepper.

LAMB, ARTICHOKE AND TOMATO STEW

Steps:

• In very large frying pan, melt butter.
• Add lamb and saute until lightly browned.
• Remove lamb and saute onions, garlic and parsley in pan drippings until tender.
• Put lamb, onions, garlic, and parsley in a large pot.
• Add salt, pepper, tomato paste, and wine, simmering, covered, until lamb is tender (about 1 1/2 hours).
• Add artichokes, mint, lemon juice, and tomatoes and simmer another 1 1/2 hours.