Lamb with artichokes and saffron

By Michael Bonacini
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  • 5 artichokes
  • 1/4 cup (60 milliliters) lemon juice
  • 3 tablespoons (45 milliliters) olive oil
  • 1 kilogram boneless lamb shoulder, cut into 2-inch (5 cm) pieces
  • 4 sun-dried tomatoes, finely chopped
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 2 sprigs rosemary
  • 1 cup (240 milliliters) white wine
  • 3 cups (720 milliliters) chicken broth
  • 1 pinch saffron
  • Salt and pepper
  • Juice of 1 lemon
  • 1/4 cup (60 milliliters) chopped parsley


  1. Slice off the very top off the artichoke, then remove the tough outer leaves near the stem. Using kitchen shears, slice off the sharp tops of the leaves. Peel the stem, then cut off most of it, leaving only about a 2.5 centimeters. Remove the innermost pale leaves tipped with purple and discard. Cut artichokes into quarters. Place artichokes in a large bowl with water and lemon juice to prevent discoloration while you prepare the lamb.
  2. Heat olive oil in a large pot over high heat. Add lamb and brown on all sides. Remove lamb from pot to a bowl, reduce heat to medium, then add sun-dried tomatoes, onion, garlic, and rosemary sprigs, and sauté until onions are soft and translucent. Add lamb back to pot, then add wine and bring to a simmer, scraping up any brown bits from pot, then simmer until reduced, about five minutes. Add broth and saffron, then cover and simmer for about 75 minutes. Add artichokes and simmer for another 20 minutes, until tender. Season with salt and pepper, squeeze over lemon juice, sprinkle with parsley and serve immediately.

Buon Appetito!

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