Agnello con Carciofi

Instructions

1. 1
   Clean the artichokes by removing outer leaves and trimming stems, then quarter them and place in water with lemon juice to prevent browning.
2. 2
   Season the lamb cubes with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat and brown the lamb in batches. Set aside.
3. 3
   In the same pot, sauté the onion until softened, about 5 minutes. Add garlic and cook for another minute.
4. 4
   Return the lamb to the pot, add white wine, and let it reduce by half.
5. 5
   Add the drained artichokes, chicken broth, rosemary, and thyme. Bring to a boil, then reduce heat to low.
6. 6
   Cover and simmer for 60-70 minutes until the lamb is tender and the sauce has thickened.
7. 7
   Remove herb sprigs, adjust seasoning, and garnish with fresh parsley before serving.