A hearty Greek lamb stew, chock full of tender artichokes swimming in a tangy lemon flavored sauce. Greek home-style cooking at it’s best.
A delicious and unusual presentation of artichokes. Feel free to use beef stew meat instead of lamb.Susan Tweeton
- 1 ½–2 pounds lean stew meat, lamb ore beef
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2–4 cloves garlic, minced
- 1 teaspoon dill weed
- 3 cups water or broth
- 1 teaspoon salt
- ½ teaspoon pepper
- Artichokes (see below)
- Avgolemono sauce
Use 2 packages frozen (defrosted) or two cans (well drained) artichoke hearts. For fresh artichokes, remove tough outer leaves and most of stem from 6 globe artichokes. Cut about 1½ inches off tops, being careful to trim off any thorns. Cut in quarters and remove hairy choke. Submerge in bowl of cold lemon water to keep from discoloring. Fresh artichokes may need to be cooked in stew 40 minutes.
- Heat olive oil in heavy Dutch oven.
- Add lamb/beef in batches and brown well on all sides; set aside.
- Add onion to pot and saute until golden.
- Drain off any excess fat.
- Return lamb/beef to pot and add garlic, dill, salt , pepper and water or broth.
- Bring to simmer and cook for 1–1½ hours until meat is just tender.
- Add artichokes* and cook approximately 30 additional minutes until meat and vegetables are completely tender.
- Adjust seasonings.
- Remove pot from heat.
- Prepare avgolemono sauce** and add the stew gradually.
- If desired, return to medium heat and stir for 5 minutes until sauce thickens slightly.
Serve with sweet French bread and/or roasted potatoes.