Instructions: Finely chop 8 cloves garlic. In a large shallow pan, combine wine, 1 cup lemon juice, chopped garlic, 2 tablespoons oregano, and 2 tablespoons rosemary; season with salt, and pepper. Add lamb, turning to coat. Cover, and marinate in refrigerator overnight.

Heat oven to 350 degrees. In a mortar and pestle, crush 6 cloves garlic, and remaining tablespoon of oregano, and tablespoon of rosemary. Remove lamb from marinade, and pierce lamb with a paring knife in 10 to 12 places. Rub garlic mixture over lamb, pushing the mixture into the incisions.

Transfer to a large roasting pan, and pour 3 tablespoons olive oil over lamb, rubbing to coat. Place potatoes around lamb in roasting pan. Crush remaining 4 cloves of garlic, and add to potatoes. Drizzle remaining 1/4 cup olive oil and cup of lemon juice over potatoes. Season with salt and pepper.

Transfer to oven, and roast for 1 hour. Add artichokes to roasting pan, and roast 45 minutes more, basting occasionally with lemon juice. Remove from oven, and let rest for 10 minutes before carving.

Serves 8 to 10.

Cuisine: "Greek"

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