Ragoût d’Agneau aux Artichauts

Lamb and Artichoke Stew

Preparation info

  • Serves

    6 to 8

    • Difficulty

      Medium

Appears in

The Country Cooking of France

By Anne Willan

Published 2007

  • About

The Italian taste for little artichokes spreads over into Provence, where they are braised for first-course salads, or combined with the excellent herb-imbued local lamb. Baby artichokes appear in early spring, at the same time as fresh fava beans, which would be my choice for an accompaniment. A squeeze of fresh lemon juice at table balances the richness of the sauce. Count on serving plenty of crusty bread on the side.

I am suggesting that you use breast of lamb here, including it