4 tbsp. (1/2 stick) butter
2 lb. boneless lamb, cubed
3 yellow onions, peeled and chopped
4 cloves garlic
1/2 cup chopped parsley
salt and pepper, to taste
1 (6 oz.) can tomato paste
1 cup dry white wine
2 (14 oz. ea.) cans artichokes in brine, drained
1/2 tsp. dill weed
3 tbsp. lemon juice

In large frying pan, melt butter. Sauté lamb until lightly brown; remove from pan and reserve. Sauté onion, garlic and parsley. Put meat and everything from the sauté pan into a large heavy kettle. Add salt, pepper, tomato paste and wine. Cover and simmer for 1 1/2 hours or until lamb is tender.

Add artichokes, dill weed and lemon juice and continue to simmer until all is tender, about 1 1/2 hours.

Serves 6 to 8.

Submitted by: LINDA BOONE