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.
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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.
While the meat is cooking, clean the artichokes and remove the tough outer leaves and thorns. Blanch them for about ten minutes.
Then remove them from the heat and gently squeeze them to remove all the water.
Cut the artichokes in half, dry them well, then fry them over high heat in plenty of oil.
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.
Finish cooking the meat, which should be tender and soft.
Serve it piping hot, adding the fried artichokes and a little chopped fresh parsley.
Keep refrigerated for a maximum of two days.
Italia, Lazio
| Energy (kcal) | 85.97 |
| Carbohydrates (g) | 1.17 |
| of which Sugars (g) | 0.91 |
| Fat (g) | 3.55 |
| of which Saturates (g) | 1.38 |
| Protein (g) | 8.74 |
| Fiber (g) | 2.4 |
| Sale (g) | 0.09 |
