Sardinian Lamb and Artichoke Stew with Fregola

Pat the lamb cubes dry with paper towels. Season generously with 1 teaspoon salt and 1/2 teaspoon black pepper.

Heat 2 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the lamb in batches, about 3-4 minutes per side, until well-sealed. Remove the lamb and set aside.

Add the chopped onion to the pot and cook over medium heat until softened, about 5-7 minutes. Add the minced garlic and cook for 1 minute more until fragrant.

Pour in 1 cup dry white wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook for 2-3 minutes until slightly reduced.

Return the lamb to the pot. Stir in 1 can crushed tomatoes, 4 cups chicken broth, 1 teaspoon dried oregano, and 1/2 teaspoon dried mint. Bring to a boil, then reduce heat to low, cover, and simmer for 60 minutes.

Add the thawed and quartered artichoke hearts to the stew. Continue to simmer, covered, for another 20 minutes, or until the lamb is very tender.

While the stew finishes, cook the fregola sarda according to package directions, typically in boiling salted water for 8-10 minutes, until al dente. Drain well.

Taste the stew and adjust seasoning if needed. Serve the lamb and artichoke stew hot over the cooked fregola. Garnish with fresh chopped parsley and grated Pecorino Romano cheese.