Ingredients for 4 persons - 1.2 kg of lamb into pieces - 1 teaspoon of saffron - 2 cloves garlic - vegetable broth - 200 g of clean beans already - 4 artichokes - 100 g pitted black oil - 1 lemon - oil olive oil - salt, pepper Preparation In a saucepan, pour 3 tablespoons of olive oil and browning the garlic for a few minutes.
Combine the lamb pieces and rosolali a high flame on all sides. Pour a ladle of vegetable stock, reduce heat and simmer covered for about 2 hours. As the gravy becomes narrower, put a hot stock. When cooked, remove garlic, adjust with salt, pepper and add the saffron, dissolved in a little stock.
Meanwhile, blanch the beans in salted water for 2 minutes Drain, rinse under cold water and pass them one by one, between the thumb and forefinger to remove the skins. Clean the artichokes, cut into wedges and sprinkle with the lemon juice. Drain well and transfer them into a saucepan with 2 tablespoons of oil.
Cover with lid and cook for 15 minutes, adding, if necessary, a bit 'of water. Adjust with salt, pepper and turn off. Pour the artichokes in the pot with the lamb, also joins the beans, black olives, stir and cook for 5 minutes. Serve. 
Combine the lamb pieces and rosolali a high flame on all sides. Pour a ladle of vegetable stock, reduce heat and simmer covered for about 2 hours. As the gravy becomes narrower, put a hot stock. When cooked, remove garlic, adjust with salt, pepper and add the saffron, dissolved in a little stock.
Meanwhile, blanch the beans in salted water for 2 minutes Drain, rinse under cold water and pass them one by one, between the thumb and forefinger to remove the skins. Clean the artichokes, cut into wedges and sprinkle with the lemon juice. Drain well and transfer them into a saucepan with 2 tablespoons of oil.
Cover with lid and cook for 15 minutes, adding, if necessary, a bit 'of water. Adjust with salt, pepper and turn off. Pour the artichokes in the pot with the lamb, also joins the beans, black olives, stir and cook for 5 minutes. Serve.
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