Lamb and Artichoke Stew

This was made by the wife of a Tunisian journalist who, in the late 1980s, had left his country and was living in the US to avoid persecution for reporting on human rights violations in his country.

1 onion, finely chopped

1 kilo of leg of lamb, boned and cubed

6 tablespoons olive oil

1-2 large tomatoes, peeled and chopped

1-2 cup water

9 small artichokes

4 potatoes, peeled and cut into large chunks

1 cup frozen or fresh green peas

salt and pepper to taste

• In a large heavy pot or Dutch oven sauté the onions in the oil. 
•  Add the meat and brown well. 
•  Add the tomato. 
•  Add water, cover and cook over low to moderate heat until the meat is about half cooked (about 30 minutes). 
• Keep an eye on the stew to ensure there is enough liquid so the meat doesn’t burn. 
• Add the potatoes, the artichokes and the peas if you are using fresh peas, together with another cup or more of water. There should be enough liquid so the vegetables and meat are half covered in liquid. (If you are using frozen peas, these should be added just before the stew is finished.) 
• Continue simmering the meat for another 30 minutes until the meat is soft and the vegetables are cooked. 
•  Season with salt and pepper.

Serve over rice or couscous.