Peel and slice the yellow onion.

Sauté in a little butter, then add the lamb cut into cubes. Brown well.

Add the white wine, tomato paste, bay leaf, and bouillon cubes. Bring to a boil. Add enough hot water to cover the ingredients, then cover and place the Dutch oven in a preheated 350°F (180°C) oven for 1 hour 30 minutes.

Meanwhile, shell the fava beans and green peas.

Blanch the peas and green beans in boiling salted water, then transfer them to ice water to keep their color.

Steam the fava beans and trimmed artichokes.

Peel and cut the other vegetables.

Add some of the peas, carrots, green beans, turnips, and baby potatoes to the Dutch oven.

Reserve the artichoke hearts and a few peas and fava beans for garnish.

Return to the oven to simmer for another 30 minutes.

Cut the spring onions in half, then brown them in a skillet.

Arrange the vegetables, tender lamb, and sauce attractively on each plate.