Lamb, Artichoke and Tomato Stew

Total Time
3hrs 30mins
Prep 30 mins
Cook 3 hrs

Different stew with a very meditteranean/greek flavor. Great served over rice or pilaf, or serve alone, with bread, a salad, and a nice red wine. Adapted from "The Frugal Gourmet".

Ingredients Nutrition


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


Most Helpful

This is a truly hearty and flavourful stew. I made some minimal changes, using half the meat and adding two carrots, only because of what I happened to have on hand. But this stew is so versatile, I'm sure it could take any number of variations. We served it with a hearty bread and can't wait for the next bowlful! Just a word of caution, because you're meant to simmer this for such a long time, I would make sure your heat is as low as it will go, or else the dish is likely to dry out.

Sackville November 25, 2002

I loved this comfort food stew - the cook time was perfect - I did cook it for a total of 2 1/2 hrs earlier in the day and gave it a final 1/2 hr just before serving.- I used "Copper Moon Harvest Chardonny 2000" and it was perfect - in fact I thank you that there were left overs in the bottle and enjoyed it with this recipe.. I loved rice with it - wonderful. I am freezing a small portion and will add to this review when I defrost & cook it and see how it takes to freezing Thanks Lizzette-Babette for a really enjoyable meal Added comments: I defrosted the the frozen portion in the frige warmed it ia a saucepan and it was wonderful

Bergy February 04, 2004

This is quite delicious with a definite Mediterranean flavor. I used red wine in mine, as well as 2 packages of thawed frozen artichoke hearts, and fresh mint (I don't care for dried). The stew was very thick- I added 3 cups of liquid during the cooking process or I think this would have burned (or been to low to simmer). Adding the liquid was not a problem though- I used a mixture of additional wine as well as some water. I served this with baguettes and salad, made a very nice meal. Thanks for posting!

Sue Lau November 17, 2003

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