Lamb stew with artichokes is an exquisite recipe to try for Easter, but nothing prevents one from preparing it year-round as a tasty second course. The secret to this dish lies in tenderizing the meat by letting the lamb and artichokes cook slowly. The combination also pairs perfectly with crispy potato wedges.

Ingredients

• 50 g of pancetta (cut into thin slices)
• 1 clove of garlic (finely chopped)
• 1 shallot (finely chopped)
• 3 tbsp olive oil
• 2 tbsp of water
• 1.2 kg of lamb (shoulder or small shanks of lamb)
• ½ glass of dry white wine
• 500 g very tender new artichokes
• Salt and pepper to taste
• Chopped parsley or a sprig of rosemary (for garnish)
• ½ lemon.

Preparation

In a large pan, heat olive oil over medium heat. Add garlic, onion and sliced pancetta and sauté over medium heat until the garlic and onion start to brown.

Add lamb, cover and brown for 15 to 20 minutes, stirring and turning occasionally.

When the pieces of meat are golden brown, add white wine and reduce over high heat.

Add tender artichokes (trim outer leaves and scoop out fibrous choke), which can be cut in half if necessary. You may use canned artichoke hearts as an alternative.

Add salt and pepper and 2 tbsp of water. Continue cooking for an hour over medium heat, covered tightly.

When ready to serve, sprinkle with chopped parsley and lemon juice.