Seared Lamb alla Romana

Directions

1. 1
   In a food processor, combine the sun-dried tomatoes, garlic, anchovies, rosemary, crushed red pepper, 1/2 teaspoon of salt and a large pinch of black pepper.
2. 2
   Process to a coarse paste.
3. 3
   Add the wine and process to blend.
4. 4
   Scrape the sauce into a small bowl.
5. 5
   In a large nonreactive skillet, heat the olive oil.
6. 6
   Add the lamb to the skillet in 2 batches and season with salt and black pepper.
7. 7
   Brown the lamb on all sides over high heat, about 5 minutes; as each batch is done, remove it to a plate.
8. 8
   When all of the meat is browned, return it to the skillet and add the artichokes, if using.
9. 9
   Pour the sauce over the lamb and artichokes, stir well and cook for 1 minute.
10. 10
    Season with salt and black pepper, sprinkle with the parsley, if using, and serve immediately.