Artichoke & Lamb Stew

Name: Artichoke & Lamb Stew (Ardishawki Wroz)
Yield: Serves 4
Cuisine: Italian
Ingredients: 500 grams lamb shanks, diced; 4 carrots, peeled and diced; 1 tablespoon flour; 1 knob butter; 2 cups water; 2 small to medium onions; 8–10 artichokes; 4 tablespoons vegetable oil

Ardishawki Wroz

Preparation info

Serves
4

Difficulty
Easy

Appears in

Amoul

By Amoul Oakes

Published 2008

About

This dish is best during the new artichoke season. Although cleaning them is time consuming, I use baby artichokes from Italy because their taste is worth it. These artichokes are served with short grain Egyptian rice, and I love to eat them with a squeeze of lemon, some radishes and Lebanese bread on the side.

Ingredients

8–10 artichokes
500 grams lamb shanks, diced
2 small to medium onions

Asia
Europe
Lebanon
Italy
Stew
Mediterranean

Method

Prepare the artichokes, removing all the tough outer leaves. Rinse well.

Heat three tablespoons of the oil in a pan over medium fire. Add the lamb shanks, cooking evenly all over until they’re well browned. Add the onions and saute for another five minutes, then add the water and let the mea