Lamb with cardoons and artichokes

Ingredients for 6 people: 

about 2 Kg of milk lamb meat
12 Sardinian artichokes with thorns
some ribs of fresh thistles
a decilitre of extra virgin olive oil
a glass of dry white wine
a knob of lard
a medium onion
a clove of garlic
a bunch of parsley
a sun dried tomato
salt and pepper to taste

Cut the meat into chunks. In a large pan, brown the meat with extra virgin olive oil and lard. Chop the onion, garlic, parsley and sun dried tomato.
Once the meat is

 well browned, add the pesto, let fry lightly some minutes and add the white wine.
When the wine has evaporated and the sauce is thick, add a ladle of water, a pinch of salt and pepper. Cover with a lid and let cook over a low heat.
Halfway through cooking, arrange the meat on the ribs of thistles and artichokes (whole or cut it into pieces), avoiding that they burn touching the bottom of the pan: make sure that they have a steaming, must absorb the flavours of meat and sauce.
When they are ready, add it at the meat stirring carefully without crushing them. In this way, is creates a perfect combination of flavours and aromas.
Serve the food on the table.