Wash and dry the lamb. Put it to fry in butter and oil, add some sage leaf and rosemary; dose salt and pepper.

While frying the meat, soak in white wine; do this slowly in a way that before you add it, check if the previous wine has been absorbed.

While the lamb is frying, peel the artichokes; remove the hard leaves and thorns from them. Steam them for 10 minutes in boiling water.

Remove the artichokes from the heat and squeeze them to deprive them of water.

Divide the artichokes into two parts. Dry them then dip them in beaten eggs and bread crumbs. Fry them over a high heat with plenty of oil.

While the artichokes are frying, squeeze a few drops of lemon on them, and then take them out of the pan and place on absorbent paper to remove excess oil. Then sprinkle grated lemon zest over them.

Finish frying the lamb, which should have no sauce; place the hot lamb in the middle of the plate and surround it with the fried artichokes. Serve hot.