Lamb and Artichoke Stew

Ingredients

• 14 ounce artichoke hearts rinsed drained quartered canned
• 0.3 teaspoon pepper black
• 0.5 ounce porcini mushrooms dried
• 0.5 teaspoon thyme leaves dried
• 0.5 cup cooking wine dry white
• 32 ounce less-sodium chicken broth fat-free
• 2 tablespoons flour all-purpose
• 0.3 cup parsley fresh chopped
• 1 pound lamb stew meat 
• 1 tablespoon olive oil divided
• 1 cup onion chopped
• 0.3 teaspoon salt 
• 2 cups water boiling
• 2 tablespoons water 
• 0.8 pound yukon gold potatoes cubed ( 2 medium)

Equipment

• bowl
• frying pan
• whisk
• dutch oven

Directions

1. Place mushrooms in a bowl, and cover with boiling water.
2. Let stand 20 minutes. Strain mushrooms from liquid, reserving liquid; finely chop mushrooms.
3. Heat 1 teaspoon oil in a Dutch oven over medium-high heat.
4. Add half of lamb; cook 4 to 5 minutes or until brown on all sides.
5. Remove lamb from pan; set aside. Repeat procedure with 1 teaspoon oil and remaining lamb; set aside.
6. Heat remaining 1 teaspoon oil in pan over medium-high heat.
7. Add onion, and saut 2 minutes or until tender.
8. Add lamb, artichoke hearts, and next 6 ingredients. Stir in chopped mushrooms and reserved mushroom liquid. Bring to a boil; reduce heat, and simmer, uncovered, 40 minutes or until lamb is tender.
9. Combine flour and 2 tablespoons water in a small bowl, stirring with a whisk; add to stew. Cook over medium heat 5 minutes. Stir in chopped parsley.