Lamb And Artichoke Stew

• 3 None medium globe artichokes
• 1/4 cup lemon juice
• 1/4 cup olive oil
• 1 None large onion, thinly sliced
• 3 1/3 lb diced lamb, dusted in flour
• 2 1/2 cups chicken stock
• 1 tsp lemon zest
• 2 None medium carrots, thickly sliced
• 5 oz frozen fava beans, thawed
• 1 tbsp tomato puree
• 1 tbsp roughly chopped fresh dill
• 4 oz pitted black olives

1. Remove tough outer leaves from artichokes. Trim tips of remaining leaves with scissors then cut in 1/2. Place in a large saucepan of boiling water along with lemon juice. Simmer for 25 mins, or until tender. Drain.
2. Meanwhile, heat 1 tbsp oil in a small saucepan over medium heat. Sweat onion, stirring, until soft. Remove from pan. Add remaining oil to pan. Working in batches, cook lamb until browned. Return onion to pan along with chicken stock and lemon zest. Simmer for 45 mins, stirring occasionally.
3. Add carrots and simmer for 10 mins. Add fava beans and artichokes. Simmer for 15 mins, or until lamb and vegetables are tender. Stir in tomato puree, dill and olives to serve.

artichokes, lemon juice, olive oil, onion, lamb, chicken stock, lemon zest, carrots, beans, tomato, dill, black olives

Taken from recipes-plus.com/api/v2.0/recipes/33725 (may not work)