Ragoût of artichokes and lamb (Ragoût d'agneau aux artichauts) from Under the Sun: Caroline Conran's French Country Cooking (page 181) by Caroline Conran

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute lard or goose fat for butter, and can use fresh or canned plum tomatoes. Calls for shoulder of young lamb.

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