Lamb with Artichokes

Instructions

1. Start by cleaning the artichokes. Cut off the stems and remove the tough outer leaves until you reach the tender light green leaves. Quarter the artichokes and remove the choke. Place them in a bowl of water with some lemon juice to prevent browning.
2. In a large, heavy-bottomed pot, heat the olive oil over medium-high heat. Add the lamb cubes in batches, ensuring not to overcrowd the pot, and brown them on all sides. Once browned, remove the lamb and set aside.
3. In the same pot, add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
4. Return the browned lamb to the pot. Add the chicken broth, white wine, lemon juice, oregano, salt, and pepper. Stir to combine.
5. Bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for about 1 hour or until the lamb is tender.
6. Add the prepared artichokes to the pot, mixing them in with the lamb. Cover the pot again and cook for another 30 minutes, or until the artichokes are tender.
7. Before serving, sprinkle the chopped fresh parsley over the dish for a burst of color and flavor.
8. Taste and adjust seasoning if needed. Serve the lamb with artichokes over a bed of rice or with crusty bread to soak up the delicious juices.