Lamb Stew with White Beans and Artichokes Recipe – Sunset Magazine

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