Lamb Stew with White Beans and Artichokes

Name: Lamb Stew with White Beans and Artichokes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 907 grams baby artichokes (about 3 in. long); 850 grams cans each) cannellini (white) beans, drained and rinsed; 177 milliliters dried tomatoes; 237 milliliters dry white wine; 397 grams can fat-skimmed chicken broth; 2 Tbsps chopped fresh thyme; 4 cloves garlic, peeled and minced; 118 milliliters pitted kalamata olives; 907 grams fat-trimmed boned lamb shoulder or other stewing cut, rinsed and cut into 1 1/2-inch chunks; 1 Tbsp olive oil; 59 milliliters chopped parsley; 0 teaspoons each salt and pepper

Lamb Stew with White Beans and Artichokes

Lamb Stew with White Beans and Artichokes is a gluten free and dairy free main course. This recipe makes 6 servings with 469 calories, 38g of protein, and 10g of fat each. This recipe covers 33% of your daily requirements of vitamins and minerals. Head to the store and pick up wine, cannellini beans, fat-skimmed chicken broth, and a few other things to make it today. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Heat oil in a 5- to 6-quart pan over medium-high heat.

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Cooking Oil

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Frying Pan

Add lamb and stir occasionally until browned, about 10 minutes.

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Lamb

Add garlic and cook until fragrant, 1 minute longer.

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Garlic

Add broth, wine, tomatoes, salt, and pepper, and bring to a boil. Lower heat to maintain a simmer; cover and cook until lamb is tender when pierced, about 1 1/2 hours.

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Tomato

Pepper

Broth

Lamb

Salt

Wine

Meanwhile, rinse and trim artichokes (see "Trimming Baby Artichokes," below) and cut in half. When lamb is tender, stir in beans, olives, parsley, thyme, and artichokes. Cover and cook until artichokes are tender when pierced, 20 to 25 minutes longer.

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Artichoke

Parsley

Olives

Beans

Thyme

Lamb

Cut off the stem at the base of the artichoke, using a sharp knife.

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Artichoke

Base

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Knife

Peel back and snap off the leaves all around the base of the artichoke until you reach the tender layer of leaves that are yellow at the bottom and green at the top.

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Artichoke

Base

Cut off the top third of the remaining leaves (the green part). With a sharp paring knife, trim off all of the remaining green, fibrous material from around the base of the artichoke.

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Artichoke

Base

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Knife