Lamb And Artichoke Stew

• 4 Tbsp. butter
• 2 lb. boneless lamb, cubed
• 3 yellow onions, peeled and chopped
• 4 cloves garlic
• 1/2 c. chopped parsley
• salt and pepper to taste
• 1 (6 oz.) can tomato paste
• 1 c. dry white wine
• 2 (14 oz.) cans artichokes in brine, drained
• 1/2 tsp. dill weed
• 3 Tbsp. lemon juice

1. In large frying pan, melt butter.
2. Saute lamb until lightly brown; remove from pan and reserve.
3. Saute onion, garlic and parsley.
4. Put meat and everything from the saute pan into a large heavy kettle.
5. Add salt, pepper, tomato paste and wine.
6. Cover and simmer for 1 1/2 hours or until lamb is tender.
7. Add artichokes, dill weed and lemon juice and continue to simmer until all is tender, about 1 1/2 hours.
8. Serves 6 to 8. Nice served over pilaf.

butter, boneless lamb, yellow onions, garlic, parsley, salt, tomato paste, white wine, artichokes in brine, dill weed, lemon juice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=348667 (may not work)