Lamb Stew with Artichokes and Gigante Beans

by Mary Papoulias-Platis


Lamb stew with artichokes and gigante beans

My lamb stew with artichokes served with gigante beans is a traditional dinner during the Spring and Easter celebrations.  The chops can be substituted for a leg of lamb, boneless lamb leg or pork shoulder. Spring artichokes are commonly used, and I added gigante beans for a healthier choice in balancing the meal. I had the opportunity of meeting the Greek International Food Market on Twitter. Once we  talked about food several times I inquired about these beans also called “broad” beans, that are very difficult to find in California. So they kindly shipped me two bags of white beans. Gigante are larger, similar to the lima beans. I find them creamier. They are normally baked in the oven with a tomato sauce and oregano and garlic called “plaki”. Plan on pre-soaking the beans the night before you start this recipe.

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.

These Gigante beans (also called broad beans) can be made as a stew vegetarian style, brown the vegetable mixture, then add the rest of the ingredients, cooked artichokes and simmer until sauce becomes thick. Serve over your favorite rice, quinoa, lentils, or bulgur.



© 2012 – 2019, Mary Papoulias-Platis. All rights reserved.

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