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1
In a very large terra-cotta or enameled cast-iron casserole over a medium flame, warm 1/3 cup of the olive oil and soften the onion and the pancetta.
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2
Remove the onion with a slotted spoon to a holding plate.
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3
Dust the lamb very lightly with flour and seal the flesh in the fatbrown only those pieces at a time that will fit without touching.
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4
Sprinkle on sea salt, crusting the lamb well on all sides, then remove it to a holding plate.
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5
Turn up the flame, add 1 cup of the wine, stirring and scraping at the residue, and permit it to reduce a minute or two.
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6
Lower the flame and add the lamb.
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7
Bring the combination to a quiet simmer, cover the casserole with a skewed lid, and braise the lamb for 1 hour.
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8
Peel the stems of the artichokes to reveal their tender cores.
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9
Tear away the coarser petals, trim the softer petals, and remove the chokes.
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10
Immerse them in very cold water acidulated with the juice of 1 lemon for 1/2 hour.
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11
To the casserole with the lamb, add the softened onion, the potatoes, the artichokes, drained and sliced in half, the peas, the remaining cup of wine, and 1 teaspoon of the sea salt.
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12
Bring to a quiet simmer once again.
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13
Cover the casserole with a skewed lid and continue the braise, very quietly, for an additional 20 minutes, until the lamb is very soft and the vegetables are completely cooked.
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14
In a mortar with a pestle, pound the mint, garlic, and peppercorns to a paste, thinning and emulsifying it with 3 tablespoons of the olive oil, beaten into the paste drop by drop.
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15
Stir the mint paste into the finished casserole, blending it thoroughly.
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16
Carry the casserole to table, serving it with crusty, warm bread and cold white wine.
