The lamb and artichokes is a very tasty main course that, despite being traditionally eaten during the Easter period, is great to enjoy all year round. A really simple dish to prepare that doesn’t even require much time, plus it is entirely cooked in a pan.
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- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 6 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 3.3 lbs lamb
- 6 artichokes
- 1 sprig mint
- 2 cloves garlic
- 1/2 glass white wine
- 1/2 cup extra virgin olive oil
- salt
- pepper
- 1 lemon
Tools
- 2 Pans
- 1 Knife
- 2 Lids
Steps
In a wide, low pan, add half of the oil and a crushed, unpeeled garlic clove.
Heat, then add the lamb and brown well over high heat.After 10 minutes, pour in the white wine and let the alcohol evaporate.
Season with salt and pepper.Add 2 ladles of hot water or vegetable broth.
Cover with a lid and cook on low heat until almost done. About 40 minutes.If necessary, add hot water to prevent it from drying too much.
Prepare some acidulated water.
Clean the artichokes by removing the tougher outer leaves, clean the stem of the dark green part, and cut off the tips of the artichokes.
Cut the artichokes into wedges and immediately immerse them in the acidulated water. Remove the choke if present inside.In a pan, add the remaining oil, the garlic clove, and heat.
Add the artichokes and let them briefly absorb flavor. Season with salt and pepper.Add the mint, a ladle of water, and cover with a lid.
Let cook for about 20 minutes.Add the artichokes to the lamb pan, cover with a lid, and continue cooking for another 10-15 minutes.
If necessary, add a ladle of hot water to prevent the cooking juices from drying too much.
Serve piping hot.
Tips
I recommend cooking separately because artichokes have different cooking times from lamb. In the absence of mint, you can flavor with oregano or marjoram.
I recommend cooking separately because artichokes have different cooking times from lamb. In the absence of mint, you can flavor with oregano or marjoram.
I recommend cooking separately because artichokes have different cooking times from lamb. In the absence of mint, you can flavor with oregano or marjoram.
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