Trim any excess fat from the lamb and cut into thin slices. Season the flour with salt and pepper and use to coat the lamb. Heat half the oil in a large frying pan and fry the lamb, half at a time, until browned, draining each batch to a plate.
Gently fry the onion and celery in the remaining oil for 5 minutes until softened. Return the lamb to the pan and stir in the stock. Bring to the boil, then reduce the heat and simmer very gently for about 8 minutes until the lamb is cooked through.
Meanwhile, make the gremolata by mixing together the garlic, lemon rind and parsley.
Add the artichokes and cream to the pan and heat through for 2 minutes. Check the seasoning and serve sprinkled with the gremolata.