The Lamb Offal with Artichokes is a traditional Roman Jewish Easter recipe. However, in my family, it is customary to prepare it throughout the artichoke season. For this preparation, I refer to lamb and not sheep because exclusively in Rome, we use a milk-fed lamb that does not exceed 13 lbs. From 15 to 26 lbs, it is called lamb, and beyond that, sheep. It is a dish that can be served not only as a main course but in smaller portions as an appetizer as well.
If you like offal, don’t miss the next recipes:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 21 oz Lamb Offal
- 4 Large Roman Artichokes
- 1 Onion
- 1 clove Garlic
- Half cup White Wine
- Half Lemon Juice
- to taste Salt and Pepper
- 4 tablespoons Extra Virgin Olive Oil
Tools
- Cutting Board
- Knife
- 3 Bowls
- Pan
- Wooden Spoon
How to Prepare Lamb Offal with Artichokes
Clean the artichokes externally, cut them in half, and remove the inner fuzz and tough parts.
As you clean them, soak them in water and lemon to wash them and prevent browning. Drain, dry, and slice thinly.
At this point, prepare the offal and divide it into two bowls.
Chop the onion, garlic, and place them in a non-stick pan to brown with 4 tablespoons of extra virgin olive oil.
After two minutes, add the artichokes and brown everything for 5 minutes. At this point, add a ladle of boiling water and keeping over medium heat, let cook for about 10 minutes or until they soften.
Adjust the salt and, if you like, add a few leaves of Roman mint.
When the artichokes seem cooked enough, slightly raise the flame and add the first bowl of mixed offal. Deglaze with preheated white wine, adjust salt and pepper, and let cook for about 15 minutes.
Finally, add the liver, a pinch of salt, and cook for about 5 minutes.
Arrange your Lamb Offal with Artichokes on a serving platter and serve hot.
Tips and Storage:
Lamb offal can be kept in the refrigerator for one or two days, but in an airtight container.
If you want, you can also freeze it, either cooked or raw but already sectioned and cleaned, ready to be put in a pan.
