The artichokes sound a woodwind’s note in the symphony of sweet and savory flavors found in this simple to make stew.

SERVINGS

Serves 4

INGREDIENTS

4 globe artichokes

Flour for dredging

Salt and freshly ground black pepper

1 pound boneless lamb leg or sirloin, cubed

1 anchovy fillet

2 tablespoons freshly squeezed lemon juice

1/2 cup olive oil

12 scallions, white parts only, cut into 1/2-inch pieces

1 red bell pepper, cored, seeded, and cut into

1/4-inch-thick strips

2 large russet potatoes, peeled and cut into chunks

1 jalapeño pepper, seeded and diced

3 cloves garlic, diced

3 tablespoons black raisins

3 tablespoons golden raisins

1/4 cup slivered almonds

1 teaspoon ground cumin

1 teaspoon dried oregano

1 teaspoon ground coriander

1 cup chicken stock

Steamed Couscous (recipe follows)

PREPARATION

1.    Pare the artichokes down to the heart and a bit of stem, and plunge into acidulated water. Season the flour with salt and pepper, and spread out on a plate. Dredge the lamb cubes in flour mixture. In a small bowl, mash up the anchovy fillet with the lemon juice and set aside.

2.    Preheat the oven to 375°F. Pour 1/4 cup of the olive oil into a skillet and brown the lamb until surfaces are browned, then remove from heat. In a bowl, mix together the artichoke hearts, lamb, scallions, red pepper, potatoes, jalapeño, garlic, raisins, almonds, cumin, oregano, and coriander. Spoon the mixture into a 9 3 12–inch baking dish. Pour the chicken stock over. Drizzle the remaining 1/4 cup olive oil on top. Cover the dish with aluminum foil and bake for 45 minutes. Remove the foil and sprinkle the top of the stew with the anchovy and lemon juice mixture. Reduce heat to 325°F. Finish cooking the stew uncovered for 15 more minutes.

3.    During this time, prepare the steamed couscous. When the couscous is ready, spoon stew over each plate of couscous. 

Steamed Couscous  

Steaming couscous is a much better method than boiling it, which can turn couscous mushy.

2 cups dry Moroccan couscous

Line a colander with a single layer of cheesecloth, keeping an equal amount of additional cloth handy, and set the colander in a stockpot; fill with water to just below the base of the colander. Add the couscous to the cheesecloth and fold the additional cloth over the top. Turn the heat to high, bring water to a boil, and steam the couscous uncovered (otherwise the condensation from the steam rains down on the couscous and makes it mushy) for 10 to 15 minutes, until it is tender and fluffy. Add more water periodically if necessary to prevent all the water from boiling away, but don’t pour it through the couscous—add it down the side of the pot.