Peel and slice the onions. Slice the capsicum.
Heat the olive oil in a flameproof casserole dish and sauté the pieces of lamb with the onion and capsicum for 5 minutes.
Add the flour and cook for another 5 minutes. Pour in the vegetable stock, add the bay leaf, cover and cook for 1 hour 30 minutes over low heat.
Season with salt and pepper.
Add the artichokes and