Lamb Stew with Artichokes and Gigante Beans
This simple Greek dish is made with quick cooking lamb chops, artichokes, and pre-cooked beans.
Recipe type: Dinner/Side Dish
Cuisine: Greek
Serves: 6-8
  • 12-16 lamb chops
  • 6-8 artichokes, cleaned and cooked or one package frozen
  • 6 stalks celery, chopped
  • 2 onions, chopped
  • ½ cup lemon juice
  • ½ cup white wine
  • 1 tsp. dill
  • 3 cups water
  • ½ pound Gignate Greek beans(canned beans can be substituted)
  • 1 tbls. tomato paste
  • salt and pepper
  1. Soak beans in a bowl of water to soak overnight. (substitute canned white beans for less time- no soaking)
  2. The next day drain the beans, add water to cover, and bring them to a boil in a medium saucepan. Reduce heat to medium-low.
  3. Cook until tender, about 45 minutes. Drain and cool.
  4. While the beans are cooking, place trimmed fresh artichokes in a large pot with water, bring to a boil and reduce to a simmer and cook until tender.
  5. Remove and drain. Cut artichokes in half. Clean the artichoke by removing thistle and leaves.(see photo)
  6. If using frozen artichokes, defrost.
  7. Brown both side of lamb chops in a deep skillet or dutch oven.
  8. Remove chops and in the same skillet saute onions and celery.
  9. Add the lamb chops, water, dill ,wine, water and beans.
  10. Cook for 45 minutes until chops are cooked. Remove chops.
  11. Add artichokes and reduce sauce until thickened. Approx. 15 minutes.
  12. Place the bean and vegetable mixture on the plate and add the chops.
Gigante Beans can be found at the Greek International Market. This can be served with rice, quinoa, bulgar, or grain of your choice. Two cans of beans, drained may be substituted or beans of your choice. Frozen artichokes can be substituted.
Recipe by California Greek Girl at