Lamb stew with artichokes and olives

Boneless lamb meat

One can quartered artichokes

Kalamata olives

Cooking white wine

Garlic, bay leaf, olive oil

Fresh rosemary to taste

Gremolata

Lemon rind, lemon juice

Chopped garlic

Chopped Italian parsley

Brown meat in olive oil. Add chopped onion and garlic.

Add fresh rosemary to taste.

Add wine, tomato sauce, olives and artichokes, bay leaf

Sprinkle with gremolata and serve.

Cooking and photos by Elena Malec.