Lamb offal with artichokes is a classic holiday dish (Christmas and Easter) typical of Roman cuisine. Unlike the classic lamb offal, this recipe does not use tomatoes but only artichokes. Cooking lamb offal with Roman-style artichokes well requires precise steps and a bit of time, but the final result is worth this effort.
If you like artichokes, don’t forget to read the recipe
- Difficulty: Easy
- Cost: Economical
- Rest time: 5 Minutes
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
- Energy 391.25 (Kcal)
- Carbohydrates 16.19 (g) of which sugars 4.57 (g)
- Proteins 42.87 (g)
- Fat 16.61 (g) of which saturated 0.72 (g)of which unsaturated 0.09 (g)
- Fibers 5.98 (g)
- Sodium 677.67 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 2 people:
- 1 lamb offal (complete with liver, lungs, kidney, heart, esophagus)
- 1/2 red onion
- 2 mammole artichokes
- 1/4 cup dry white wine
- 1 sprig rosemary
- to taste salt
- to taste pepper
- to taste extra virgin olive oil
Tools:
- 1 Pan – non-stick, 9.5 inches
- 1 Knife
- 1 Cutting board
- 5 Bowls medium-sized
Preparation
For good lamb offal with artichokes, buy the freshest meat from your trusted butcher. The offal includes 5 different types of meat (kidney, liver, heart, lungs, esophagus).
The offal is sold whole, so the individual elements are united, the first step is to divide them and place each in a separate container.
Wash the various cuts of meat multiple times under running water and finally dry with a dry cloth.
Cut the meat into uniform cubes and place it back in the bowls awaiting cooking.
The kidney should be cut in half and cleaned to remove the white fat. Also, remove any red filaments (blood traces) from the liver, as they could make your dish bitter during cooking.
Take the artichokes and clean them perfectly, leave them to rest in water and lemon to prevent them from turning black and cut them into thin strips.
Pour a drizzle of extra virgin olive oil and sauté the onion. When it becomes transparent, add the cubed lungs and the artichokes in strips. Deglaze with 1/4 cup of white wine and fry over low heat for 5 minutes.
After the indicated time, add the cubed kidney, stir gently, and cook for another 5 minutes.
Add the diced heart and brown for 5 minutes before adding the diced liver.
Mix well and add the last ingredient, the esophagus. During cooking, you might hear a sort of whistle coming from the dish; don’t worry, it’s the steam passing through the esophagus creating this strange sound effect.
Finally, add the artichokes, cover the pot, lower the heat to the minimum and continue cooking for another 10 minutes.
Before serving, add a drizzle of raw extra virgin olive oil.
At the end of cooking, you will have obtained your dish; all you need to do is prepare some grilled bruschetta bread and serve it with the lamb offal.
Your Roman-style lamb offal with artichokes is ready!
Plating Tips:
I recommend going for a simple single-serving presentation and accompanying the lamb offal with artichokes with a dash of freshly ground pepper, a drizzle of extra virgin olive oil, and some bruschetta bread.
Wine Pairing for Lamb Offal:
Lamb offal with artichokes has a strong flavor linked to the basic ingredients, so I suggest pairing it with a simple wine. For example, a Pinot Grigio from Trentino, which with its velvety and full-bodied flavor will support this dish well.
