Stew

• 500 gms lamb leg cubed, 1 lb
• 600 gms Artichoke cleaned and sliced, 1 1/3 lbs
• 1 onion chopped
• 5 tbsp tomato diced
• 3 sage leaves
• 2 bay leaf
• 1 rosemary sprig
• 60 ml white wine ¼ cup
• 2 tbsp extra virgin olive oil
• salt to taste
• black pepper to taste

Gremolata

• 2 garlic very finely chopped or pressed with the garlic press, cloves
• lemon grated, zest of 1
• 1 tbsp continental parsley finely chopped