Instructions: Cut the artichokes into 5mm slices and simmer gently in plenty of salted water until just al dense.

Refresh in very cold water.

Mix together the marinade ingrediens and add the lamb and cooked artichokes.

Marinate for at least 23 hours the longer the better.

Thread alternate pieces of lamb and artichoke onto 4 skewers allowing 8 cubes of lamb for each skewer.

Barbecue the skewers to taste.

Meanwhile melt the butter in a pan add the flour and cook gently stirring for 2 minutes. Gradually stir in the marinade ingrediens and slowly bring to the boil.

Simmer the sauce for 23 minutes and serve with the skewers.

This dish always reminds me romantically of natural wild gypsy life and brings back memories of cooking outside on hot sumrncr days. A good roasted pepper salad with crostini is the ideal accompaniment.

Serves 4

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