Lamb and Artichoke Stew

Lamb shoulder and artichokes braised together in an herb-rich, tomato-wine sauce create an elegant and easy way to celebrate a special occasion or holiday. This lamb and artichoke stew is perfect for spring, but is wonderful any time you can find artichokes at the market. Serve this savoury ragout with smashed potatoes and roasted asparagus for a complete seasonal menu.

3 Tbsp. extra-virgin olive oil
1½ lbs boneless lamb shoulder, cut into 1½" cubes
coarse sea salt
black pepper,freshly ground
1½ lbs Jerusalem artichokes (about 15 small), peeled, cut into ¾" cubes, and reserved in cold water (drain and pat dry before using)
2 cups onion, coarsely chopped (about 1 large)
2 cloves garlic, minced (about 1 Tbsp.)
1 Tbsp. ginger, freshly grated (1" piece)
1 cup dry white wine
1 stick cinnamon
2 whole cloves
2 green cardamom pods, lightly crushed
½ tsp. crushed red-pepper flakes
1 (35 oz) can whole peeled plum tomatoes with juice
1 cup chicken stock
1/8 tsp. saffron threads, crumbled
1 (10 oz) jar small caperberries, drained
¼ cup fresh parsley, finely chopped

Heat 2 Tbsp. oil in a large, heavy pot over medium-high heat. Season the lamb with salt and black pepper; brown the meat (in batches, if necessary) on all sides, about 8 minutes. Transfer to a bowl.

Cook the artichokes in remaining Tbsp. oil in same pot over medium-high heat, stirring occasionally, until well browned on all sides, about 7 minutes. Using a slotted spoon, transfer artichokes to a separate bowl.

Add onion, garlic, and ginger to remaining oil in pot; sauté over medium-high heat, stirring occasionally, until onion is translucent, about 4 minutes. Add wine, cinnamon, cloves, cardamom, and red-pepper flakes; cook, stirring constantly, 2 minutes.

Stir in tomatoes and juice, stock, saffron, and 1 tsp. salt. Using the side of a wooden spoon, break up tomatoes. Add reserved lamb; bring mixture to a boil. Reduce heat to low; cover, and simmer until meat is tender, about 1 hour.

Return reserved artichokes to pot. Continue to simmer until artichokes are tender, about 25 minutes; add caperberries during final 5 minutes of cooking. Season with salt and black pepper; stir in cilantro.

Discard cinnamon, cloves, and cardamom before serving.

Makes 6 servings.