1.Combine lamb, tomatoes, onion, garlic, stock, wine, vinegar, sun-dried tomatoes and herbs in a 5-litre (20-cup) slow cooker. Cook, covered, on low, about 8 hours.
2.Discard thyme from cooker; stir in artichokes. Combine cornflour with the water in a small cup; stir into cooker. Cook, covered, on high, for 10 minutes or until thickened slightly. Season to taste.
3.Serve stew sprinkled with extra basil.
Suitable to freeze at the end of step 1. We used red wine, but you can use white wine if you prefer. Goes perfectly with mashed potato or creamy polenta.Note