Peel the outside of each fennel bulb to remove any coarse strings. Trim root and stalk ends, then cut each bulb in 8 wedges. Retain any fluffy green fronds for garnish. Cook the fennel wedges in boiling salted water for 5 minutes, then drain and put to one side.

Chop the onion and garlic finely. Heat the oil in a large frying pan and saute the onion with the garlic and ground coriander over a medium heat for 8 minutes, until the onion is transparent.

Add the lamb and cook, stirring occasionally, for about 10 minutes, until the meat is well browned on all sides.

Add the seasoning, chopped tomatoes, rosemary and fennel, then cover and simmer for 25 minutes.

Drain and halve the artichokes and stir into the pan. Simmer for 5 minutes, garnish and serve.