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1
Mix garlic, all but 1 tablespoon mint, lemon juice and zest, cumin, pepper flakes and 1/2 teaspoon salt in 2-quart bowl.
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2
Add lamb, mix well, cover and marinate 2 hours at room temperature.
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3
Place raisins and sherry in small bowl, and set aside.
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4
When lamb is marinated, trim artichokes, cutting stems flush with bottoms, removing outer leaves, and slicing off top 1/2 inch.
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5
Quarter artichokes, place in bowl, and cover with water.
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6
Lightly toast pine nuts in 12-inch skillet.
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7
Remove.
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8
Add 2 tablespoons oil, and brown lamb over high heat in two shifts to avoid crowding.
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9
Remove lamb from pan, and lower heat to medium.
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10
Add remaining oil and onion, and saute until translucent.
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11
Drain artichokes, and add, with raisins, sherry, balsamic vinegar and chickpeas.
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12
Season with salt and pepper.
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13
Transfer to tagine.
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14
Place lamb on top.
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15
If you are not using a tagine, add lamb to skillet.
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16
Add stock.
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17
Cover tagine or skillet, and cook over low heat until lamb is tender, about 1 1/2 hours.
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18
Baste meat with pan juices.
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19
If using a tagine, scatter reserved mint and pine nuts on top, and serve.
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20
Otherwise, transfer to serving dish, garnish and serve.
