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1
Dredge the lamb lightly with flour.
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2
Heat the oil in a large heavy casserole and brown the lamb pieces a few at a time, on all sides, turning them with tongs.
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3
Remove the browned pieces to a bowl.
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4
Add the stock, garlic, tomatoes, tomato paste and white wine.
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5
Scrape up the cooking juices with a spoon, stir well, and return the lamb pieces to the casserole along with the thyme, salt and pepper.
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6
Cover and simmer over medium-low heat.
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7
After the meat has simmered for 30 minutes add the carrots.
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8
After 15 more minutes, add the onions.
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9
Cook the stew for one-and-a-half to two hours total, or until the meat is tender.
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10
Meanwhile, trim the tops (cutting off about two-thirds of an inch) and stalks from the artichokes.
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11
Remove tough outer leaves.
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12
Slice the artichokes vertically top to bottom in quarter-inch pieces.
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13
Place them in a large bowl filled with water and lemon juice to stop them from turning brown.
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14
Heat the olive oil in a large skillet.
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15
Saute the artichokes until brown and keep warm.
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16
Add the garlic to the skillet and cook just enough to change color.
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17
Sprinkle over the top of the artichokes.
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18
Just before serving the stew, sprinkle the artichokes over the top.
