Chop onions and garlic, pass until transparent in olive oil. Cut mutton into large cubes, season with salt and fry until all the liquid is absorbed. Pour the white wine, add spices and simmer on low heat for 30-70 minutes, depending on the size of the pieces of meat. Clean the artichokes by cutting hard parts, cut the stem into slices 3-5 centimeters, put in water with lemon juice. When the meat is ready, add the strained artichokes and simmer another 15-20 minutes. Before serving, season to taste, sprinkle with chopped parsley.