Remove the outer leaves of the artichokes until you reach the tender heart. In the large bowl, squeeze the juice of 1/2 lemon over the artichokes and place them in a bowl of cold water and lemon juice to prevent browning.

Cut lamb into 2-inch (5 cm) pieces. Heat the olive oil in a large pot or skillet over medium heat.

Add the lamb cubes and fry until they are browned on all sides, about 10 minutes.

Stir in the sliced onions and minced cloves of garlic, cooking until the onions are translucent. Add meat pieces, sundried tomatoes and sprinkle half of the chopped parsley leaves. Stir to combine.

Lastly, strain the water from the artichokes and add them to the skillet.

Pour in the white wine and add the dried rosemary, salt and pepper

Stir to combine all ingredients, reduce the heat, then cover and simmer lamb with artichokes for about 30 minutes, or until the lamb is tender and the flavors meld together.

Before serving, stir in the other half of chopped parsley and add the remaining lemon juice.