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Sauté the chopped onion with the extra virgin olive oil in a saucepan. Let it sweat and then add the cubed lamb. Lightly brown it on all sides. Add the white wine and let the alcohol evaporate.
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Add the bay leaves, sage, rosemary and tomatoes and mix.
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Add enough water to cover the meat, cover the saucepan and let it cook on a low fire for at least 1 hour, or until tender. You may have to add a little water to it if it dries up. You want to have the lamb constantly covered with water.
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Add the sliced artichokes, salt, and pepper to taste, and keep cooking, covered, until the artichokes are tender. This will take between 20 to 30 minutes depending on the kind of artichokes and the thickness of the slices.
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When ready to serve, add the Gremolada ingredients (grated lemon zest, garlic, and parsley) and mix well. Then put the fire off and serve with polenta or mash.