Preheat oven to 350 degrees F. Place potatoes in a large bowl. In a small bowl combine rosemary, oil, garlic, salt, and pepper. Pour half of the mixture over potatoes; toss to coat.
Trim fat from meat. Place meat on a rack in a shallow roasting pan; spread the remaining oil mixture over meat. Arrange potatoes around meat. Insert an ovengoing meat thermometer into the center of meat. Roast for 35 minutes.
Meanwhile, wash artichokes; trim stems and remove loose outer leaves. Cut 1/2 inch off the top of each artichoke. Cut each artichoke lengthwise into quarters. Place quartered artichokes in a medium bowl; toss with lemon juice. In a covered large saucepan cook artichokes and carrots in boiling, lightly salted water for 10 minutes; drain.
Add artichokes and carrots to the roasting pan, stirring to combine with potatoes. Roast for 15 to 35 minutes more or until meat thermometer registers 150 degrees F and vegetables are tender, stirring vegetables occasionally. Remove from oven. Cover meat and vegetables with foil; let stand for 10 minutes before slicing meat.