Lamb And Artichoke Stew

• 1/2 ounce dried porcini mushrooms
• 2 cups boiling water
• 1 tablespoon olive oil, divided
• 1 pound lamb stew meat
• 1 medium onion, chopped (about 1 cup)
• 1 (14-ounce) can quartered artichoke hearts, rinsed and drained
• 3/4 pound Yukon gold potatoes, cubed (about 2 medium)
• 1 (32-ounce) container fat-free, less-sodium chicken broth
• 1/2 cup dry white wine
• 1/2 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons all-purpose flour
• 2 tablespoons water
• 1/4 cup chopped fresh parsley

1. Place mushrooms in a bowl, and cover with boiling water. Let stand 20 minutes. Strain mushrooms from liquid, reserving liquid; finely chop mushrooms.
2. Heat 1 teaspoon oil in a Dutch oven over medium-high heat. Add half of lamb; cook 4 to 5 minutes or until brown on all sides. Remove lamb from pan; set aside. Repeat procedure with 1 teaspoon oil and remaining lamb; set aside.
3. Heat remaining 1 teaspoon oil in pan over medium-high heat. Add onion, and saute 2 minutes or until tender. 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.
4. 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.

porcini mushrooms, boiling water, olive oil, meat, onion, quartered artichoke hearts, gold potatoes, chicken broth, white wine, thyme, salt, black pepper, flour, water, parsley

Taken from www.myrecipes.com/recipe/lamb-artichoke-stew (may not work)