Today I’m sharing Artichoke and Lamb with Aleppo Pepper.

I love artichokes for all their green earthiness, but preparing fresh ones is so much work. Steaming or boiling them, breaking off the leaves to reveal the heart, cleaning the heart - so much drama! Some of my most wonderful childhood memories involve picking off steamed leaves, dipping them into a garlicky lemon sauce and biting off the fleshy ends. But for any other purpose, like this stew, I always use jarred.

This dish is all about 2 flavors that we’ve come to know well in Syrian cooking: brightness and acidity. Lightly roast the artichokes to help bring out their natural texture and essence. Brown pieces of lamb shank or beef chuck (whichever you prefer) over high heat, to develop an umami-rich crust, before seasoning with 7 spices, salt and pepper. After lightly caramelizing an onion, add flour to help thicken slightly. Return all the components to the pot with Aleppo/Turkish pepper paste and place in the oven until the meat becomes tender and succulent. In the last 5 minutes of cooking, you’ll add the best part: 1/2 c of lemon juice. When you open the pot to taste to season, the aroma will be so intoxicating it will send you into a tizzy. As you taste, it might feel too sour. Watch, as you add salt 1/2 tsp at a time, how the stew starts to balance. I love serving this as either a soup or with a side of white rice.

My grandmother reportedly made this dish topped with ground lamb instead of the chunks. It was also much less soupy. This version is so warm, comforting and flavorful, I wouldn’t have it any other way.

I hope you give this recipe a try! If you do, don’t forget to put it in the comments. I also love to see your creations! Tag @omayah.atassi and #omayahcooks on Instagram.

Artichoke and Lamb with Aleppo Pepper

Tender, succulent pieces of lamb shanks are braised with lightly roasted artichoke hearts, onions and Aleppo pepper paste. Beef chuck can be used in place of the lamb shank. If you find Turkish pepper paste, use that instead of the Aleppo variety.

Serves: 6-8
Prep time: 10 minutes
Cook time: 1 hour 45 minutes

Ingredients:

1 kg/2 lbs cleaned artichoke hearts, fresh, frozen or jarred
2 Tbsp vegetable oil
700 g/1.5 lbs deboned lamb shank or beef chuck, cut into 1-inch pieces
2 tsp 7 spices
2 tsp kosher salt, 1 tsp table salt
1/2 tsp black pepper
3 Tbsp vegetable oil, ghee or butter, divided
1 medium onion, chopped
3 Tbsp flour
2 Tbsp Aleppo or Turkish pepper paste
1/2 c lemon juice, from about 4 lemons

To serve:
Perfect Rice (optional)

Instructions:

1. Preheat oven to 175C/350F. On a foil-lined baking tray, lay artichokes and top with 2 Tbsp vegetable oil. Roast in the oven until just beginning to brown, about 30 minutes. Reduce the oven to 150C/300F.

2. Preheat a large heavy-bottomed pot on high. Add meat and cook, turning occasionally, until browned on all sides. Season with 7 spices, salt and pepper. Transfer to a medium-sized bowl with pan juices, if there are any.

3. Reduce the heat to medium. In the same pot, add 3 Tbsp vegetable oil, ghee or butter. Add the onion and cook, stirring frequently, until lightly caramelized, about 10 minutes.

4. Add the flour and cook, stirring constantly for about a minute. Mix in the Aleppo/Turkish pepper paste. Return the meat to the pot with its juices. Add about 4-5 cups of water, enough to fully submerge the meat. Cover and bring to a boil before transferring to the oven.

5. After about an hour, check on meat. If it’s tender and easily pierced with a fork, add the artichokes and cook until soft, about another 15-20 minutes.

6. Once artichokes are cooked through, place the pot back on the stove over high heat. Add the lemon juice and boil for 5 minutes to allow the flavor to infuse. Serve immediately with rice, if using.

7. Can be made up to 1 day ahead. Reheat gently on the stove before serving.