Lamb Stew With White Beans And Artichokes Recipe

Name: Lamb Stew With White Beans And Artichokes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 2 pounds fat-trimmed boned lamb shoulder or other stewing cut, rinsed and cut into 1 1/2-inch chunks; 4 cloves garlic, peeled and minced; 1 can (14 oz.) fat-skimmed chicken broth; 1 cup dry white wine; 3/4 cup dried tomatoes; 1/4 teaspoon each salt and pepper; 2 pounds baby artichokes (about 3 in. long); 2 cans (15 oz. each) cannellini (white) beans, drained and rinsed; 1/2 cup pitted kalamata olives; 1/4 cup chopped parsley; 2 tablespoons chopped fresh thyme

Servings: persons

1 tablespoon olive oil
2 pounds fat-trimmed boned lamb shoulder or other stewing cut, rinsed and cut into 1 1/2-inch chunks
4 cloves garlic, peeled and minced
1 can (14 oz.) fat-skimmed chicken broth
1 cup dry white wine
3/4 cup dried tomatoes
1/4 teaspoon each salt and pepper
2 pounds baby artichokes (about 3 in. long)
2 cans (15 oz. each) cannellini (white) beans, drained and rinsed
1/2 cup pitted kalamata olives
1/4 cup chopped parsley
2 tablespoons chopped fresh thyme

1
["Heat oil in a 5- to 6-quart pan over medium-high heat. Add lamb and stir occasionally until browned, about 10 minutes. Add garlic and cook until fragrant, 1 minute longer.", "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.", "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.", "Trimming baby artichokes:", "Cut off the stem at the base of the artichoke, using a sharp 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.", "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."]

1145

kcal

Calories

Fat

Carbs

107

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon olive oil, 2 pounds fat-trimmed boned lamb shoulder or other stewing cut, rinsed and cut into 1 1/2-inch chunks, 4 cloves garlic, peeled and minced, 1 can (14 oz.) fat-skimmed chicken broth, and more.

Yes, Lamb Stew With White Beans And Artichokes falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lamb Stew With White Beans And Artichokes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions