Levantine cuisine · Soups & Stews

Yakhnet Ardichawki

Artichoke bottoms with peas, carrots and lamb cubes braised in a light lemon broth.

Ingredients · for 4 servings

• 8 artichoke bottoms
• 400 g lamb shoulder (diced)
• 2 carrots
• 200 g peas (frozen)
• 1 onion
• 3 cloves garlic
• 700 ml beef stock
• 1 lemon
• 1/2 bunch flat-leaf parsley
• 4 tbsp olive oil
• Salt, pepper

Instructions

1. Halve the artichoke bottoms and keep them in water with the juice of half a lemon until needed so they don't turn brown; peel the carrots and cut into thick slices, and finely chop the onion and garlic.
2. Heat 2 tbsp olive oil and sear the lamb cubes for 5–6 min. until well browned on all sides with golden edges, then remove.
3. Sweat the onion and garlic in the remaining oil for 5 min. until translucent, without taking on color – the sauce should stay light.
4. Return the meat, pour in the hot stock and braise covered over low heat for 35 min. until the lamb is tender.
5. Add the artichoke bottoms and carrots and cook along for 15 min., then stir in the peas and simmer uncovered for another 6–8 min. until everything is tender.
6. Season with the juice of the second lemon half, salt and pepper, sprinkle with chopped parsley and serve with white rice.