Lamb Stew with White Beans and Artichokes

Ingredients

• 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
• ½ cup pitted kalamata olives
• 1 tablespoon olive oil
• ¾ cup dried tomatoes
• 2 tablespoons chopped fresh thyme
• 2 cans (15 oz. each) cannellini (white) beans, drained and rinsed
• + 5 more ingredients
• • ¼ teaspoon each salt and pepper
  • 2 pounds baby artichokes (about 3 in. long)
  • 1 cup dry white wine
  • 1 can (14 oz.) fat-skimmed chicken broth
  • ¼ cup chopped parsley

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. 2. Add broth, wine, tomatoes, salt, and pepper, and bring to a boil. Lower heat to maintain a simmer; cover and cook until...

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