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Lamb Stew with Leeks and Baby Artichokes


Lamb Stew with Leeks and Baby Artichokes Recipe

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)
Directions:
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