Greek Stew

2 pounds boneless lamb, cubed
2 medium onions, chopped
3 tablespoons butter
1 garlic clove, minced
1 tablespoon chopped parsley
Salt and pepper
1 (6 ounce) can tomato paste
1 cup white wine
Pinch of dill
2 boxes frozen artichoke hearts

Melt butter in stew pan or Dutch oven; add meat, onion, garlic, parsely, salt and pepper; brown over medium fire, stirring constantly. The gentle braising of the meat is the secret to success with this recipe.

When all of the ingredients are delicately browned, add tomato paste diluted in 2 cups water; add wine; dill and artichokes, stir; lower fire and simmer for about 1 1/2 hours.