Name: Lamb Stew with Leeks and Baby Artichokes
Yield: Makes 6 servings
Ingredients: 3 1/2 pounds boneless lamb shoulder meat, trimmed of excess fat, cut into 2-inch pieces; 1 1/4 cups chopped fresh Italian parsley; 3 garlic cloves, minced; 1 tablespoon finely grated lemon peel; 3 tablespoons olive oil; 2 large leeks (white and pale green parts only), thinly sliced (about 2 1/2 cups); 1 large onion, thinly sliced; 3/4 teaspoon dried thyme; 1 1/2 cups (or more) low-salt chicken broth; 1/2 lemon; 18 baby artichokes (about 1 3/4 pounds)

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Lamb Stew with Leeks and Baby ArtichokesPornchai Mittongtare

Lamb shoulder is meltingly tender here, and a natural partner for earthy-sweet artichokes.

Test-kitchen tip:

To save time, have the butcher trim the excess fat from the lamb shoulder and cut the meat into two-inch pieces.

Recipe notes

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