Lay the lamb out as flat as possible on the work top, beat it lightly with a meat pounder and season (you can also add chopped garlic, sage and rosemary according to taste). Prepare the artichokes by leaving them to soak in lemon juice until almost white, then lay them out in the centre of the piece of lamb, which should then be rolled up and tied with string. Cook in a medium oven for about 30 minutes, then add the white wine to the cooking juices. Slice the lamb and serve with the wine sauce.