Spring here brings cool days that are perfect for this easy Greek-inspired lamb and artichoke stew. It’s full of lean lamb, artichokes, tomatoes, and plenty of fresh oregano. I like to serve it over brown rice, but it’s equally good with crusty bread or grains like bulgur, farro, or whole wheat couscous.
Hello, all!
This is one of my long-time favorite recipes — it’s been in my blue recipe book for years. Over time I’ve collected recipes in binders, notebooks, and loose papers, and it’s always fun to rediscover dishes that keep standing the test of time. Between updating older favorites and creating new recipes, I never run out of kitchen ideas.
I’ve refreshed this stew over the years by using more fresh herbs and substituting whole tomatoes for tomato sauce for a brighter, fresher flavor. If you can find fresh baby artichokes, they’re lovely trimmed and chopped into the stew, but canned artichokes work extremely well here, so you can make it year-round.
For the meat I usually use leg of lamb slices from the market. Lamb stewing meat is fine if it’s a good-quality cut; another option is to take a boneless or partially deboned leg of lamb and carve off a portion for the stew. The rest of the leg can be reserved for another meal.
One of the nicest spring touches is fresh oregano from the garden. If you can grow herbs, oregano is an excellent perennial choice — hardy and easy to maintain. Fresh oregano is milder than dried, so you can add a generous amount without overpowering the dish. Whether you use fresh or dried, don’t skip the oregano; it gives the stew its Mediterranean character.
If you try this Spring Lamb and Artichoke Stew, I’d love to hear how it turned out and any tweaks you made. I’m happy to answer questions, too.
– Happy Eating, Annemarie
Lamb and Artichoke Stew
10 mins
2 hrs 45 mins
2 hrs 55 mins
6 servings
325 kcal
justalittlebitofbacon
Ingredients
- 1 tbsp olive oil
- 1 1/2 lb lamb, cut in 1 1/2 inch cubes
- 3 medium yellow onions, chopped
- 4 cloves garlic, minced
- 1 tsp kosher salt
- 1 cup red wine
- 2 oz tomato paste
- 28 oz whole tomatoes, pureed
- 2 15 oz cans large artichokes, drained and quartered
- 1/2 cup chopped fresh parsley
- 2 tbsp chopped fresh oregano, or 2 tsp dried
Instructions
- Preheat oven to 325°F.
- In a large oven-safe pot, heat 1/2 tbsp olive oil over medium heat. Add the lamb in two batches and sauté until lightly browned. Remove lamb to a bowl and set aside.
- Add the remaining 1/2 tbsp olive oil, then add the onions, garlic, and salt. Sauté until the onions are soft and golden, about 8 minutes. Add the red wine and bring to a boil.
- Cook the wine down for 2–3 minutes. Stir in the tomato paste and pureed tomatoes, then add the lamb back to the pot. Once the stew comes to a boil, cover and transfer to the oven.
- Cook the stew for 1 1/2 hours. Add the artichokes, cover, and cook for 1 hour more. Remove from the oven, stir in parsley and oregano, and serve.
Notes
- White Wine: You can substitute white wine if you prefer a lighter flavor; red wine adds deeper notes.
- Adding Mint: Fresh mint complements this stew—add 1–2 tablespoons at the end with the other herbs if desired.
- Serving Suggestion: This stew is lovely served over brown rice to soak up the sauce.
