Lamb Stew with Artichokes

Rinse meat and pat dry. Cut into bite-sized cubes. Peel onions and dice. Peel garlic and cut into thin slices.

Seasaon meat with salt and pepper. Heat oil in a pan and brown meat on all sides together with onions and garlic. Deglaze pan with wine and a little stock. Simmer, covered, for about 1.5 hours on low heat. Add more broth as needed. 

Rinse artichokes, cut off hard blade tips, halve lengthwise and clean as necessary. Add halved artichcokes to the stew about 15 minutes before the end of cooking.