Lamb with Ligurian artichokes is a succulent and simple main course that is prepared during the Easter period.
At Easter, lamb is cooked in different ways: roasted, stewed, hunter-style, etc.
Here in Liguria, especially in the Ponente area, it is paired with artichokes.
Lamb cooked this way becomes tasty, and the presence of artichokes makes it even more flavorful.
At the butcher’s, I bought the lamb cut into pieces at a good price and made a good stock of it.
I cooked one lamb yesterday for lunch and froze another for cooking at Easter.
I recommend using tender artichokes and cooking them with the lamb on low heat.
The cooking time is indicative: it depends on the size of the pieces, but when the meat is tender and golden, the lamb is ready.
P.S.: I also recommend trying:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Easter
- Energy 651.04 (Kcal)
- Carbohydrates 38.77 (g) of which sugars 5.17 (g)
- Proteins 59.32 (g)
- Fat 30.05 (g) of which saturated 13.01 (g)of which unsaturated 10.78 (g)
- Fibers 18.97 (g)
- Sodium 693.91 (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 Lamb with Ligurian Artichokes
- 2.2 lbs lamb
- 4 artichokes
- 1 glass white wine
- 1 clove garlic
- 3 tbsps extra virgin olive oil
- 2 sprigs rosemary
- to taste salt
- to taste pepper
- 2 lemons
Tools
- 1 Pan
- 1 Bowl
- 1 Knife
- 1 Wooden spoon
- 1 Glass
- 1 Ladle
Steps for Lamb with Ligurian Artichokes
Clean the artichokes, cut them into pieces, and keep them in a bowl with water and squeezed lemon.
In a large pan, heat the oil, add the garlic, rosemary, and lamb pieces.
Stir occasionally with a wooden spoon.
After 20 minutes, deglaze with the white wine, and once evaporated, pour in a ladle of hot water.
Add the cut artichokes and cook for half an hour.
I took about an hour in total.
If necessary, add more hot water.
It’s better not to let it dry too much but to leave some sauce.
Add salt and pepper to taste.
Serve hot.
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