Lamb with artichokes (Etli enginar)

1. Snap off the outer leaves of the artichokes, peel the stalk, trim the leaves and scrape out the hairy choke; put the hearts straight into water with lemon juice and flour so they don't discolour.

2. Cut the lamb into 2 cm cubes, brown it in half the olive oil in a wide pot, add the chopped onion and cook until soft.

3. Pour in 400 ml of hot water, season and simmer covered for 40 minutes.

4. Add the diced carrots and potatoes, then nestle the drained artichoke hearts among the meat, hollow side up.

5. Drizzle with the remaining oil and the juice of one lemon, sprinkle with the sugar and simmer covered for 25-30 minutes until a fork slides easily into the artichokes.

6. Sprinkle with dill and serve warm.

Tip: In spring, Istanbul markets sell ready-cleaned artichoke hearts. You can use frozen artichoke hearts too – add them only for the last 15 minutes.