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    You are in: Home / Greek / Lamb, Artichoke and Tomato Stew Recipe
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    Lamb, Artichoke and Tomato Stew

    Lamb, Artichoke and Tomato Stew. Photo by Bergy

    1/1 Photo of Lamb, Artichoke and Tomato Stew

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 30 mins

    30 mins

    3 hrs

    Lizzie-Babette's Note:

    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".

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    Units: US | Metric


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

    Ratings & Reviews:

    • on November 25, 2002


      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.

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    • on February 04, 2004


      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

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    • on November 17, 2003


      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!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Lamb, Artichoke and Tomato Stew

    Serving Size: 1 (328 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 559.4
    Calories from Fat 314
    Total Fat 34.9 g
    Saturated Fat 15.6 g
    Cholesterol 113.9 mg
    Sodium 658.9 mg
    Total Carbohydrate 25.4 g
    Dietary Fiber 8.7 g
    Sugars 6.0 g
    Protein 31.5 g

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