Lamb with Artichokes and Lemon

Serves 6

3 pounds lamb leg, cut into 1 inch cubes
1 tsp salt
1 tsp oregano
¼ tsp pepper
2 tbsp oil
6 cloves garlic, minced
2 tbsp lemon juice
½ cup lamb or beef stock
2 – 9 oz packages frozen artichokes
¼ cup unsalted butter

Combine lamb with salt, pepper and oregano. Brown lamb in oil in a large skillet. Stir and cook until tender (about 20 minutes). Remove lamb from pan and keep warm. Add garlic and sauté 1 minute. Pour off stock reserving ½ cup in the pan. Add lemon juice, lamb or beef stock and artichoke. Cover and simmer until artichoke is tender (about 5 minutes). Uncover and cook until liquid is reduced to glaze (about 3 minutes). Return meat to pan, stirring to coat with sauce. Add butter, 1 tbsp at a time until sauce in the desired consistency. Sprinkle with parsley.