Lamb Offal with Artichokes is a typical Easter recipe with Roman Jewish tradition. However, in my family, it is customary to prepare it throughout the artichoke season. For this preparation, I refer to ‘abbacchio’ and not lamb, because exclusively in Rome, we’re used to using a milk-fed sheep that does not exceed 13 lbs in weight. From 15 to 26 lbs, we talk about lamb, while above that, we refer to sheep. It is a dish that can be served not only as a second course but in smaller portions also as an appetizer.
If you like offal, don’t miss the upcoming recipes:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.3 lbs Lamb Offal
- 4 Large Roman Artichokes
- 1 Onion
- 1 clove Garlic
- Half glass White Wine
- Half Lemon Juice
- to taste Salt and Pepper
- 4 tbsps Extra Virgin Olive Oil
Tools
- Cutting Board
- Knife
- 3 Bowls
- Skillet
- Wooden Spoon
How to Prepare Lamb Offal with Artichokes
Clean the artichokes on the outside, cut them in half and remove the inner hair and tough parts.
As you clean them, soak them in water and lemon to wash them and prevent them from turning black. Drain them, dry them, and slice them thinly.
At this point, prepare the offal and place it in two bowls.
Chop the onion and garlic, and brown them in a non-stick skillet along with 4 tablespoons of extra virgin olive oil.
After two minutes, add the artichokes and sauté everything for 5 minutes. At this point, add a ladle of boiling water and, keeping a medium heat, cook for about 10 minutes or until they have softened.
Adjust the salt and if you also like it, add a few leaves of Roman mint.
When the artichokes seem cooked enough, slightly raise the heat and add the first bowl of mixed offal. Deglaze with the white wine, previously heated, adjust salt and pepper, and let cook for about 15 minutes.
Finally, add the liver as well, add another pinch of salt, and cook for about 5 minutes.
Place your Lamb Offal with Artichokes on a serving plate and serve it very hot.
Advice and Storage:
Lamb offal can be kept in the refrigerator for one or two days, but inside an airtight container.
If desired, you can also freeze it cooked, or raw but already sectioned and cleaned, ready to be placed in the pan.
