Lamb Stew With Artichoke Hearts
2 garlic cloves, minced
1 red onion, chopped
2 ribs celery, chopped
1 pound (1-inch) lamb cubes
1/2 cup chicken broth or bouillon
1/2 cup white sherry
1 (15 ounce) can diced tomatoes with basil, garlic and oregano
1 teaspoon crushed fennel seed
1 (10 ounce) package frozen artichoke hearts, thawed
4 large potatoes, peeled, quartered
1 tablespoon fresh lemon juice
Salt and pepper to taste
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