Easy - for beginners
In a large heavy-based pan, heat the olive oil. Brown the meat. Then add the garlic and tomato and stir.
Add the wine and once evaporated, turn the heat down to a simmer and add the vegetable stock.
After 10 minutes, add the artichokes with a good pinch of salt and close the lid. Cook for a further 10 minutes, then serve with the parsley sprinkled on top.