Italian Lamb With Artichokes

5 from 2 votes

This this easy and delicious Lamb and artichoke stew and you'll be making it often! No fuss one-pot meal full of flavors.

Prep Time30

Cook Time1

Total Time1 30

Course: Main Course

Cuisine: Italian

Servings:

Calories: 612kcal

Author: Svi

Start by trimming off excess fat from the meat. You don’t want to eliminate all fat completely but remove most of it to avoid having too greasy dish at the end.
In a large pan places on medium high heat add a generous splash of extra virgin olive oil and lamb. Let lamb pieces brown nicely on all sides.
Reduce the heat and add parsley, sun-dried tomatoes cut in thin strips, peperoncino flakes and a generous splash of wine.
Let simmer for a couple of minutes stirring and tossing everything a couple to time to coat the meat in all the juices.
Once the wine has almost evaporated, add enough hot water to cover the meat.
Bring to a boil and reduce the heat.
Cover with a lid and let simmer on slow heat for about 40-50 minutes (see notes below).
Add a pinch of salt. Remember, sun-dried tomatoes already contain salt so taste the sauce the lamb is cooking in to get an idea of how much more salt is needed.
If using fresh artichokes add them at about 40 minute mark as fresh artichokes take longer to cook.
If using frozen artichokes add then just about when the lamb is cooked. It takes just a few minutes to cook frozen artichokes since they’ve been precooked already.
Add some more hot water if the stew starts to get dry. Just remember that the water should evaporate by the time lamb and artichokes are cooked and create a nice light sauce coating the meat and the artichokes.

NOTE: you might adjust cooking time for the lamb. The “younger” the meat the less time it will take to cook. As a rule of thumb cook it until tender.