Sweet and sour lamb and artichokes with yellow polenta

Preparation:

Preparation: Cut the loin and cut into the ribs. Flour them and brown them in a pan with the oil and the sliced onion. Cut the artichokes into 8 wedges and add them to the meat. Wet with water and vinegar. Continue cooking and add the pine nuts, raisins and capers. Season with salt and pepper. Cook the polenta in salted water and let it thicken. Spread the polenta, cut it into cubes and garnish it with the ribs and stewed artichokes. Drizzle everything with oil emulsified with lemon peel, mint and chopped parsley.