In a food processor, combine the sun-dried tomatoes, garlic, anchovies, rosemary, crushed red pepper, 1/2 teaspoon of salt and a large pinch of black pepper. Process to a coarse paste. Add the wine and process to blend. Scrape the sauce into a small bowl.
In a large nonreactive skillet, heat the olive oil. Add the lamb to the skillet in 2 batches and season with salt and black pepper. Brown the lamb on all sides over high heat, about 5 minutes; as each batch is done, remove it to a plate. When all of the meat is browned, return it to the skillet and add the artichokes, if using. Pour the sauce over the lamb and artichokes, stir well and cook for 1 minute. Season with salt and black pepper, sprinkle with the parsley, if using, and serve immediately.
The sauce can be refrigerated for up to 3 days. Bring to room temperature before proceeding.
Mashed or roasted potatoes and sautéed broccoli rabe or braised escarole.
Bonny Doon's Le Cigare Volant, a Syrah blend, is a spicy and yummy Rhône-style red that loves lamb in any guise.
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