Lamb is intimately associated with Passover: Moses ordered his people to kill white lambs, paint the doorways with their blood, and roast them and eat them with pane azzimo, unleavened bread, on the 14th day of the first month of Spring. Hence, I might add, the Italian tradition of lamb at Easter, and this stewed lamb with artichokes is a Roman Jewish recipe. It will serve 6.
Prep Time: 30 minutes
Cook Time: 1 hour, 15 minutes
Ingredients:
- 3 1/3 pounds (1.5 k) lamb shoulder, cut into pieces
- An onion, peeled and chopped
- 8-10 artichokes, cleaned and quartered (see below link for preparation instructions)
- 6 cloves garlic, peeled and crushed
- 1 tablespoon flour
- 3/5 cup (150 ml) white wine
- 1/4 cup olive oil
- The juice of 2 lemons
- Freshly chopped marjoram to taste, about a teaspoon
- Salt and pepper to taste
Preparation:
Heat the oil in a large, fairly deep pot and brown the lamb over a brisk flame for about 10 minutes, turning the pieces often. Add the garlic, sprinkle in the flour, add the chopped onion, and the wine. Cook until the wine has evaporated, shifting the pieces occasionally, and the cover and reduce the heat to a gentle simmer. Cook for a half hour.
In the meantime, fill a bowl with water and add the lemon juice. Prepare the artichokes (see illustrated instructions if need be), quartering the hearts and putting the pieces in the water to keep them from blackening; when you have done them all add them to the lamb. Continue simmering until the artichokes are tender, checking seasoning at some point.
Sprinkle the freshly chopped marjoram over the meat and serve.
In the meantime, fill a bowl with water and add the lemon juice. Prepare the artichokes (see illustrated instructions if need be), quartering the hearts and putting the pieces in the water to keep them from blackening; when you have done them all add them to the lamb. Continue simmering until the artichokes are tender, checking seasoning at some point.
Sprinkle the freshly chopped marjoram over the meat and serve.
