6 Servings
1 bunch dill
1/2 soup spoon flour
1/2 soup spoon salt
2 lemons
2 soup spoons butter
20 very small onions or shallots
5 glasses water
500 grams of lamb cut into small pieces
6 artichokes

Peel the artichokes as described in the recipe "Artichokes in Olive Oil."

To prevent the artichoke heart from turning black, it is extremely important to rub them with lemon juice the moment they are peeled. Place the artichokes, hollow side up, on the bottom of a saucepan. Pour in the lemon juice, broth, and flour mixed with a little water. Add salt, cover, and cook for 20-25 minutes on a low heat.

In another saucepan, brown the onion in butter for 3 minutes. Add the meat and cook it only until it begins to render its juice. Then add the chopped tomato and stir.

Finally, add the salt and water and cook 20 minutes longer until the liquid has evaporated.