Lamb and artichokes is a very tasty main dish that, although traditionally enjoyed during the Easter period, is excellent to savor all year round. A really simple dish to prepare that doesn’t even take much time, plus it’s cooked entirely in a pan.

Discover other recipes with artichokes:

Difficulty: Very Easy
Cost: Medium
Preparation time: 30 Minutes
Portions: 6 People
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: Fall, Winter, and Spring

Ingredients

3.3 lbs lamb
6 artichokes
1 sprig mint
2 cloves garlic
1/2 cup white wine
3.4 oz extra virgin olive oil
salt
pepper
1 lemon

Tools

2 Pans
1 Knife
2 Lids

Steps

In a wide and shallow pan, add half the olive oil and a crushed clove of garlic with its skin on.
Heat, then add the lamb and sear 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 simmer over low heat until almost cooked, about 40 minutes.
If necessary, add hot water to prevent it from drying out too much.
Prepare acidulated water.
Clean the artichokes by removing the tough outer leaves, clean the stem from 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 inner choke, if present.
In a pan, add the remaining olive oil and garlic clove and heat.
Add the artichokes and briefly sauté. Season with salt and pepper.
Add the mint, pour in a ladle of water, and cover with a lid.
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 avoid drying out the cooking liquid.
Serve hot.

Tips

I recommend cooking separately because artichokes have different cooking times than lamb. In the absence of mint, you can flavor with oregano or marjoram.