This simple lamb and artichoke stew from the South of France is perfumed with tarragon, garlic, and plenty of Dijon mustard. It’s delicious over rice or pasta, or serve it with a salad and lots of crusty bread to soak up the sauce.

SERVES 6

INGREDIENTS

• 2 tablespoons extra-virgin olive oil
• 2 pounds lamb shoulder, cut into 2-inch pieces
• 1½ teaspoons salt
• 1 teaspoon freshly ground black pepper
• 3 garlic cloves, sliced
• 1 cup beef stock or store-bought beef broth
• 1 cup chicken stock or store-bought chicken broth
• 1 teaspoon dried tarragon
• ½ cup Dijon mustard
• One 10-ounce package frozen artichoke hearts, defrosted and patted dry

INSTRUCTIONS

1. Heat the oil in the pressure cooker over medium-high heat.
2. Sprinkle the lamb evenly with the salt and pepper, add to the pot in small batches, being careful not to crowd the pot, and brown.
3. Transfer the browned lamb to a plate.
4. Return the browned meat to the pot and add the garlic, stocks, tarragon, and mustard.
5. Lock the lid in place and cook at high pressure for 14 minutes.
6. Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam.
7. Remove the meat from the pot and skim off any excess fat from the top.
8. Return the meat to the pot and add the artichokes.
9. Simmer for 5 to 10 minutes to concentrate the flavors.
10. Serve immediately.