• 2 tsp. olive oil
• 1/4 cup onion, chopped
• 1/2 tsp. marjoram, or 1 tsp. fresh, minced
• 3 cups recipe-ready crushed tomatoes
• 1 lb. frozen artichoke hearts, thawed
• 4 lamb shoulder steaks, about 6 ounces each
• 2 cloves garlic, crushed

Heat oil in a heavy non-reactive saucepan over medium heat. Sauté onion 5 minutes, stirring occasionally, or until onion turns golden. Stir in next 3 ingredients. Simmer 15-20 minutes, stirring occasionally, or until sauce thickens. Remove from heat and keep warm. Turn on broiler. Rub steaks with garlic, and salt and pepper to taste. Arrange steaks on a broiler pan. Broil 4 inches from heat source 3-4 minutes per side, or until well browned. Serve sauce over lamb steaks.

Per serving: calories 346, fat 20.1g, 50% calories from fat, cholesterol 78mg, protein 24.5g, carbohydrates 19.8g, fiber 7.3g, sugar 6.4g, sodium 383mg, diet points 7.6.

Dietary Exchanges: Milk: 0.0, Vegetable: 3.8, Fruit: 0.0, Bread: 0.0, Lean meat: 2.7, Fat: 2.2, Sugar: 0.0, Very lean meat protein: 0.0

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The recommended wines are: Pinot Noir, Cabernet Sauvignon, or Merlot.