Lamb fricassee with artichokes is a delicious traditional Italian dish. Originating from the Lazio region, this recipe combines tender lamb shoulder meat with fresh artichokes, creating a unique and irresistible flavor. The lamb is slowly cooked in a mixture of dry white wine and broth, while the artichokes are gently sautéed with garlic and lemon. The final result is a succulent, flavorful dish, perfect for lovers of Italian cuisine.
Sauté in a saucepan one clove of garlic in three tablespoons of oil together with the artichokes cut into small pieces and, if necessary, cleaned of their chokes
Separately, brown the lamb shoulder meat cut into pieces in a little oil over high heat until well colored
Moisten it with a splash of wine and when it has evaporated, drain the meat from the cooking fat and add it to the artichokes together with a ladle of broth
Season with salt and pepper, cover, and let simmer over low heat for about forty minutes
Meanwhile beat the eggs in a bowl, season with salt and pepper, and mix them with the juice of a lemon and plenty of chopped parsley along with a clove of garlic
With the heat turned off, pour the mixture over the now-cooked stew and, stirring, allow the eggs to set using only the residual heat of the dish
Serve immediately
Frying pan
Wooden spoon
Italia, Lazio
| Energy (kcal) | 174.96 |
| Carbohydrates (g) | 0.94 |
| of which Sugars (g) | 0.71 |
| Fat (g) | 13.34 |
| of which Saturates (g) | 6.39 |
| Protein (g) | 11.82 |
| Fiber (g) | 2.06 |
| Sale (g) | 0.11 |
