Lamb with Artichokes

Name: Agnello ai Carciofi
Cook time: 20 min
Yield: 6 porzioni
Cuisine: Italiana
Ingredients: Ingredienti per 6 persone; 2 kg di agnello (o capretto non troppo magro) 1 decina di carciofi spinosi di Sardegna; 3 spicchi d’aglio,; 1 cipolla; foglioline di prezzemolo fresco; 1 dl di olio extravergine d’oliva sardo (2 dl se la carne è molto magra); sale

Agnello ai Carciofi

Tender lamb and prickly artichokes slowly cooked in shallow pan, with onion, garlic, parsley and extra virgin olive oil.

6 servings

Easy

Sardinia

EasySardinia

Lamb with artichokes is a main course in shallow pan With a bold character, it's perfect for a lunch or dinner that showcases slow, aromatic cooking. The meat, cut into bite-sized pieces, develops an intense browning and retains its juices while covered, while the prickly artichokes add a vegetal note and a soft yet distinctive texture. The balance comes from the combination of the savory flavor of the lamb, the delicate onion, the aroma of the garlic, and the final freshness of the parsley. This recipe is traditionally Sardinian. Choosing lamb that isn't overly lean allows for a more succulent result; if the meat is very lean, the greater amount of oil recommended supports the cooking and helps keep the juices moist and flavorful.

Instructions

Voice reading

7 steps · natural Italian voice

Prepare the artichokes

Clean the artichokes by removing the spiny tips, the tougher bracts, and the internal fuzz. Cut them as needed and immediately immerse them in lemon-acidified water, so they remain pale until you add them to the meat. Drain them only before adding them to the sauce. shallow pan, avoiding leaving them exposed to air.

Prepare the soffritto

Pour the extra virgin olive oil into a shallow pan and add the chopped onion with the cloves of garlic crushed. Gently sauté over low heat Cook until the onion is soft and slightly translucent, without letting it brown. The aroma should be intense but not burnt; at this point, the stock is ready to accommodate the meat.

Brown the meat

Add the lamb, or the kid goat not too lean, cut into a stew not too small. Remove the cloves of garlic and brown over high heatStirring carefully, cook the meat until it turns a uniform golden brown. The browning should develop its aroma and flavor without drying out the meat's juices.

Start slow cooking

20 min

Lower the heat at a minimum, season with salt to taste and cover the shallow pan with the lid on. Let it cook for a little over twenty minutes. over low heat, stirring only when necessary and uncovering the shallow pan as little as possible. The meat should sink slowly into its own juices, maintaining a moist and tender consistency.

Add the artichokes

Drain the previously prepared artichokes and add them to the meat once the first cooking stage is complete. Stir gently to distribute them evenly throughout the pan without breaking them. Continue cooking. over low heat and with the shallow pan covered: the bottom must remain moist, while the artichokes begin to soften together with the meat.

Complete cooking

Continue to cook slowly until the lamb or kid goat They are tender and the artichokes are easily pierced with a fork. Keep the heat low and stir gently to prevent the segments from falling apart. The sauce should be thick and fragrant, without drying out completely.

Flavour with parsley

When almost cooked, add the hand-chopped fresh parsley leaves. Stir briefly and let the residual heat release their aroma without losing their freshness. Check that the meat and artichokes are tender and that the sauce coats the ingredients before serving.

Chef's Tips

The editorial staff recommends keeping the shallow pan Cover the pan while the lamb slowly cooks, opening it only to stir: this preserves the meat's natural juices and creates a flavorful sauce.