Name: Lamb Stew with Leeks and Baby Artichokes
Yield: Makes 6 servings
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)

Image may contain Food Dish Meal and Plant

Lamb Stew with Leeks and Baby ArtichokesPornchai Mittongtare

Lamb shoulder is meltingly tender here, and a natural partner for earthy-sweet artichokes.

Test-kitchen tip:

To save time, have the butcher trim the excess fat from the lamb shoulder and cut the meat into two-inch pieces.

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Okonomiyaki Tater Tots

Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Sheet-Pan Chicken Souvlaki

Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Crispy Salmon With Avocado Sauce

You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.