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Meat, South and mountains

Lamb stew with artichokes and potatoes

Lamb stew with artichokes and potatoes is a slow simmered dish for 4 people, ready in 85 minutes, easy to make, at €5.00 per serving. Its success depends on gently simmering the lamb shoulder with garlic and thyme, then adding the baby artichokes and potatoes toward the end so they stay tender without falling apart.

Spring arrives with a lamb stew simmered with baby artichokes, garlic and thyme, served with potatoes.

Lamb stew with artichokes and potatoes
Total time
1 h 25
Difficulty
Easy
Cost per person
€5.00
Calories per person
650 kcalcalculated by Kiloach, your weight coach
Season
Spring

Long simmering turns the lamb tender enough to fall apart with a fork, while the baby artichokes keep a bit of bite and a slight bitterness that wakes up the whole dish. The broth, scented with white wine, garlic and thyme, coats the potatoes as they finish cooking in it and soak up all those flavors. It's a hearty dish that still feels light, the kind you find across the South of France in spring.

This is the perfect recipe for a Sunday when you have a little time ahead of you, the kind of dish that simmers quietly while you get other things done. It works well for guests too, since it waits patiently and reheats beautifully. Kids used to milder flavors might find the artichokes a bit much, but adults tend to love this distinctive combination.

The ingredients

4 people

Butcher

  • Lamb shoulder, cut into pieces 1 kg

Fruits and vegetables

  • Baby artichokes 8
  • Potatoes 700 g
  • Onions 2
  • Garlic 4 cloves
  • Thyme 4 sprigs
  • Lemon 1

Pantry

  • Dry white wineoften in the pantry 15 cl
  • Olive oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

The step by step recipe

  1. Brown the lamb pieces in a Dutch oven with the oil, then set them aside. 10 min

    Don't crowd the pot, brown the meat in two batches.

  2. Cook the onions and garlic, add the lamb back in, deglaze with white wine and add the thyme. 5 min

    The white wine adds the acidity that balances the richness of the lamb.

  3. Cover halfway with water, season with salt and pepper, and let simmer gently. 40 min

    Skim off the foam during the first few minutes to keep the broth clear.

  4. Meanwhile, trim the stems of the artichokes, remove the tough outer leaves, and cut them into quarters, dropping them straight into lemon water.

    Rub the cut artichokes with lemon as soon as you cut them.

  5. Add the artichokes and the potatoes, cut into large chunks, and keep cooking until everything is tender. 25 min

    Poke a potato with the tip of a knife, it should slide in without resistance.

Our tips to get it right

  • Pick small, firm baby artichokes, they can be eaten whole with no fuzzy choke to remove, unlike larger artichokes.
  • Ask your butcher to cut the lamb shoulder into even pieces, so they cook at the same rate.
  • If the broth looks too thin at the end, simmer uncovered for the last few minutes to reduce it slightly.

The variations

  • Swap the baby artichokes for frozen artichoke hearts if they're out of season, the flavor will be a bit milder but the dish still works.
  • For a meat free version, replace the lamb with chunks of zucchini and bell pepper added at the same time as the artichokes, and use vegetable broth instead.
  • For a quicker version, use lamb already cut into small pieces and shorten the first simmer to 25 minutes before adding the vegetables.

What to serve it with

  • A glass of dry white wine
  • Crusty bread for the broth
  • A simple green salad

Storage

This stew keeps for 3 days in the fridge in a sealed container. It freezes well for up to 2 months, ideally without the potatoes, which don't hold up as well once thawed. Reheat gently on the stovetop, adding a splash of water if needed.

Questions about this dish

Can you make this lamb stew ahead of time?

Yes, it's even better that way. Make it a day ahead so the flavors blend further overnight, then reheat it gently before serving.

Do you have to use baby artichokes?

They're ideal here since you eat them whole, cut into quarters. If you can't find them, frozen or jarred artichoke hearts work too, cut into similar sized pieces.

How do you keep the artichokes from turning black?

Drop them into lemon water as soon as you cut them, working through them one at a time. The acidity in the lemon stops the oxidation.

Which cut of lamb works best for this dish?

Shoulder is ideal because it turns tender after a long simmer. Leg would be too lean and could dry out during cooking.

How long does it take to make a lamb stew with artichokes and potatoes?

Count 1 h 25 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a lamb stew with artichokes and potatoes?

About 650 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a lamb stew with artichokes and potatoes cost?

About €5.00 per serving, or €20.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

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