Lamb Stew with Leeks and Baby Artichokes Recipe | Epicurious

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)