Preheat oven to 400 degrees F. Make slits with the tip of a knife in several places around leg of lamb; insert garlic slivers into slits. Rub lamb with lemon juice, olive oil, salt, pepper and oregano. Place in a shallow baking pan and roast for 30 minutes. Reduce heat to 350 degrees F; baste roast with drippings and continue roasting 1 hour. Skim off excess fat; add tomato sauce and water to roasting pan; arrange artichokes cut-side down in sauce. Cook an additional 1 hour. Total roasting time 2 hours 30 minutes. Serves 8 - 10
Per Serving (based on 4 ounces of meat): 207 Calories (65.1% from fat); 15g Fat (6g Sat, 7g Mono, 1g Poly); 14g Protein; 4g Carbohydrate; 1g Dietary Fiber; 49mg Cholesterol; 420mg Sodium. Food Exchanges: 2 Lean Meat; 1/2 Vegetable; 2 Fat.
*Cook's Note: To prepare the artichokes: Use a paring knife or vegetable peeler to trim the stem of the artichoke to the tender pale green part. Remove the tough outer leaves by snapping them off, once you reach the tender inner leaves, which are green on the top and celery yellow on the bottom, slice the artichoke in half through the stem. Remove the top 1/2 (the green top) by cutting through with a serrated knife. Use a teaspoon or grapefruit spoon to carefully scoop out the hairy choke and immature purple tipped leaves, discard. Hold the trimmed artichokes in cold water mixed with the juice of 2 lemons or 1/2 cup COLAVITA White Wine Vinegar, until needed. This helps to keep them from discoloring. Drain well before using.