Lamb Stew With Baby Artichokes

Ingredients

• 3 pounds boned shoulder of lamb cut in two-inch cubes
• fat trimmed
• 1/4 cup flour
• 2 tablespoons peanut or vegetable oil
• 2 cups beef or chicken stock
• preferably homemade
• 2 cloves garlic
• minced
• 1 cup canned peeled tomatoes
• chopped
• 1 tablespoon tomato paste
• 1 cup dry white wine
• 1/2 teaspoon thyme leaves
• Coarse salt and freshly ground pepper to taste
• 12 whole baby carrots
• 18 pearl onions
• trimmed
• 2 pounds baby artichokes
• Juice 1/2 lemon
• 2 tablespoons olive oil
• 1 clove garlic
• minced (green part removed)

Instructions

1. Dredge the lamb lightly with flour.
2. Heat the oil in a large heavy casserole and brown the lamb pieces a few at a time, on all sides, turning them with tongs.
3. Remove the browned pieces to a bowl.
4. Add the stock, garlic, tomatoes, tomato paste and white wine.
5. Scrape up the cooking juices with a spoon, stir well, and return the lamb pieces to the casserole along with the thyme, salt and pepper.
6. Cover and simmer over medium-low heat.
7. After the meat has simmered for 30 minutes add the carrots.
8. After 15 more minutes, add the onions.
9. Cook the stew for one-and-a-half to two hours total, or until the meat is tender.
10. Meanwhile, trim the tops (cutting off about two-thirds of an inch) and stalks from the artichokes.
11. Remove tough outer leaves.
12. Slice the artichokes vertically top to bottom in quarter-inch pieces.
13. Place them in a large bowl filled with water and lemon juice to stop them from turning brown.
14. Heat the olive oil in a large skillet.
15. Saute the artichokes until brown and keep warm.
16. Add the garlic to the skillet and cook just enough to change color.
17. Sprinkle over the top of the artichokes.
18. Just before serving the stew, sprinkle the artichokes over the top.