Prepare the artichokes by removing the greenest leaves, cutting the ends and peeling the corner.
Cut the artichokes into quarters and put them in water with lemon so they do not rust.
Now prepare the sofrito. Peel the onion and pike very thin. Peel the garlic and fine picalos.
Put 4 tablespoons of olive oil in a frying pan and sauté the onion and garlic. Add a half teaspoon of salt.
While the sofrito is done, we are going to sauté the meat. Cut the meat into tacos to make the stew and then put it in a large bowl.
Add 1/2 tablespoon of salt and a little ground black pepper.
Then sprinkle with the tablespoon of flour. Stir well so that all the meat is covered with flour (a thin layer).
Take a casserole to make the stew and put in it the 3 tablespoons of oil that remain. Put on a high heat and when the oil is very hot, sauté the pieces of meat in batches.
When a batch picks up color, remove it to a plate and add another batch. Keep it up until all the meat is sautéed and reserve it on a plate.
Now we have left a bit of "crust" in the bottom of the pan. Add the white wine and raise the heat.
Let the wine evaporate while with a wooden spoon you scratch the bottom of the pan to release the "crust".
When the wine has been reduced to half or less, add the water, the thyme, the fried tomato, the artichokes, the peas and the meats that we had reserved.
When the garlic and onion sauce is ready add it to the saucepan and leave it on medium heat until the meat is tender.
Watch during cooking that the stew does not run out without water and if necessary add a little more. But keep in mind that at the end of everything must be left with little broth.
When the meat is soft we try salt and if necessary add a little more salt and pepper, to taste.
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