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Recipe by Emporion
Lamb and artichokes is a tasty main course typical of Roman cuisine. The combination of tender lamb and crispy artichokes creates an irresistible contrast of flavors. This dish is perfect for a winter dinner and is an icon of Lazio culinary tradition.
Step 1 of 7: Wash and dry the pieces of lamb well. Then put everything to brown in butter and oil, adding a few sage and rosemary leaves and seasoning with salt and pepper: during cooking, deglaze with white wine.
Step 2 of 7: While the meat is cooking, clean the artichokes and remove the tough outer leaves and thorns. Blanch them for about ten minutes.
Step 3 of 7: Then remove them from the heat and gently squeeze them to remove all the water.
Step 4 of 7: Cut the artichokes in half, dry them well, then fry them over high heat in plenty of oil.
Step 5 of 7: While cooking, squeeze a few drops of lemon over the artichokes, then remove them from the pan and place them to drain on paper to absorb the excess oil; then sprinkle them with grated lemon zest.
Step 6 of 7: Finish cooking the meat, which should be tender and soft.
Step 7 of 7: Serve it piping hot, adding the fried artichokes and a little chopped fresh parsley.
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In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains lactose · Nickel to be checked · Allergens detected: Milk and dairy products
In gray: not detectedDetected
| Average values | Per 100 g |
|---|---|
| Energy | 336 kJ80 kcal |
| Fat | 3.53 g |
| of which saturated fatty acids | 1.27 g |
| Carbohydrates | 1.57 g |
| of which sugars | 1.23 g |
| Fibre | 3.17 g |
| Protein | 7.12 g |
| Salt | 0.09 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
