Lamb Stew with White Beans and Artichokes

Course Soups and Stews

Ingredients in this Recipe

1 can (14 oz.) fat skimmed chicken broth
1 cup dry white wine
1 tablespoon olive oil
1/2 cup pitted kalamata olives
1/4 cup chopped parsley
1/4 teaspoon each salt and pepper
2 cans (15 oz. each) cannellini (white) beans, drained and rinsed
2 pounds baby artichokes (about 3 in. long)
2 pounds fat trimmed boned lamb shoulder or other stewing cut, rinsed and cut into 1 1/2 inch chunks
2 tablespoons chopped fresh thyme
3/4 cup dried tomatoes
4 cloves garlic, peeled and minced

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