GREEK RECIPE: Stewed Lamb with Artichoke Hearts

Wash artichokes, cut off thorny tips, break off all coarse leaves and remove stems. Cut in half and cut out spiny center. Drop arthichokes in water and a little vinegar and set aside. Heat oil in a pot, add onions, garlic and sautee until golden. Add lamb and brown.

Add tomatoes and simmer covered for about 1.5 hours or until meat is tender. Drain and add artichokes. Simmer covered for 30 minutes more or until lamb and artichokes are tender.