Agnello con Carciofi

Prepare the Globe artichokes: Remove the tough outer leaves until only the tender, pale yellow leaves remain. Trim the dark green parts from the bottom and peel the stem. Cut the artichokes in half or quarters, scoop out the fuzzy choke, and immediately place them in a bowl of water acidulated with the juice from the Lemon to prevent browning.

Pat the Boneless lamb shoulder dry with paper towels. Season the Boneless lamb shoulder generously with Fine sea salt and Freshly ground black pepper.

In a large, heavy-bottomed pot or Dutch oven, heat the Extra-virgin olive oil over medium-high heat. Add the Boneless lamb shoulder in batches and brown on all sides until deeply colored. Remove the browned Boneless lamb shoulder from the pot and set aside.