Roast Lamb with Artichokes and Lemons

Name: Roast Lamb with Artichokes and Lemons
Ingredients: 1/4 cup olive oil; 1 5–7-pound bone-in lamb shoulder; Kosher salt, freshly ground pepper; 2 cups dry white wine; 1 14-ounces can whole peeled tomatoes; 1 head garlic, halved crosswise; 1/4 teaspoon crushed red pepper flakes; 2 lemons, halved crosswise; 6 baby artichokes; 1/2 cup olive oil; 4 anchovy fillets, packed in oil, drained; 1 garlic clove, finely chopped; 1/4 cup fresh flat-leaf parsley leaves; 2 tablespoons fresh mint leaves; Kosher salt