Ingredients
6 tablespoons olive oil
1 medium onion, finely chopped
8 small or 4 large globe artichokes
juice of ½ lemon
1.5-1.8kg neck of lamb, cut into thick pieces, trimmed of skin and fat
2 tablespoons plain flour, seasoned with salt and pepper
3 garlic cloves, finely chopped
1 teaspoon chopped fresh thyme leaves (if dried use ½ teaspoon)
175ml dry to medium dry Oloroso or Amontillado sherry
3 bay leaves, preferably fresh
5 medium potatoes, quartered
1 small bunch fresh mint, roughly chopped
sea salt and black pepper


Method
In a medium saucepan, heat half the olive oil over a medium heat and add the onion. Cook for about 15 minutes, stirring occasionally, until the onion has turned golden and is sweet. Drain and discard the onion oil and put the onion to one side.

Meanwhile, prepare the artichokes by discarding the tough outer leaves (you will know when you have discarded enough tough outer leaves because the base of the leaves will be yellow rather than green), cutting off about 2cm in from the tops (discard the cut tops) and peeling the stalks. Cut the stalks into 1 inch long pieces and the artichoke heart into quarters or sixths depending on their size. Scrape out any furry choke with a teaspoon. Leave the artichoke pieces in water with the lemon juice until required.

Put a large saucepan over a medium heat and add the remaining olive oil. Dust the lamb with the flour, and add to the oil when hot. Brown on both sides, then add the garlic and thyme and fry for 30 seconds. Reduce the heat to low, add the sherry and simmer for 2 minutes. Add the onion and bay leaves and enough water to cover the meat generously (1-1.5 litres). Season with salt and pepper and simmer gently with the lid half on for 1½-2 hours until the meat begins to fall off the bone. About 20 minutes before the end of the cooking time, add the potatoes and artichokes. When tender, add the mint and check for seasoning again before serving.