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Lamb Fricassee with Artichokes

Lamb Fricassee with Artichokes

@tuduu

Lamb fricassee with artichokes is a delicious traditional Italian dish. Originating from the Lazio region, this recipe combines tender boneless lamb shoulder meat with fresh artichokes, creating a unique and irresistible flavor. The lamb is slowly cooked in a mix of dry white wine and broth, while the artichokes are gently sautéed with garlic and lemon. The final result is a succulent and flavorful dish, perfect for lovers of Italian cuisine.

Difficulty: Medium
Cooking: 60 min
Preparation: 30 min
Country: Italia

Ingredients

No. Servings
  • Boneless lamb shoulder meat700g
  • Artichokes
    Artichokes4
  • Eggs2
  • Dry white wineto taste
  • Broth
    Brothto taste
  • Garlic
    Garlicto taste
  • Lemonto taste
  • Extra Virgin Olive Oil
    Extra virgin olive oilto taste
  • Saltto taste
  • Pepperto taste

Purchasable products

  • Violet Artichoke Hearts 190g

    Violet Artichoke Hearts 190g

    1 product
    £ 7.91
  • Bontà di Brodo concentrated meat broth 100g

    Bontà di Brodo concentrated meat broth 100g

    1 product
    £ 3.18
  • Fermented Black Garlic 3-4 bulbs 100g

    Fermented Black Garlic 3-4 bulbs 100g

    1 product
    £ 12.81
  • Primo Dop Monti Iblei Extra Virgin Olive Oil 500ml

    Primo Dop Monti Iblei Extra Virgin Olive Oil 500ml

    1 product
    £ 19.01

Preparation

  1. STEP 1 OF 7

    Sauté a clove of garlic in a saucepan with three tablespoons of oil along with the artichokes cut into small wedges and, if necessary, remove the chokes

  2. STEP 2 OF 7

    Separately, brown the lamb meat cut into chunks in a pan with a little oil over high heat, allowing it to color well

  3. STEP 3 OF 7

    Moisten with a splash of wine and when it has evaporated, drain the meat from the cooking fat and add it to the artichokes along with a ladle of broth

  4. STEP 4 OF 7

    Salt, pepper, and cover, letting it cook over low heat for about forty minutes

  5. STEP 5 OF 7

    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

  6. STEP 6 OF 7

    With the heat off, pour the mixture over the now-cooked stew and stir so that the eggs set with the residual heat of the preparation

  7. STEP 7 OF 7

    Serve immediately

Suggestions

  • Pan

  • Wooden Spoon

General Information

Origin

Italia, Lazio

Analysis

Lifestyles
Intolerances and allergies

Macronutrients (100 gr)

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
  • Proteins
    11.82g·42%
  • Carbohydrates
    0.94g·3%
  • Fats
    13.34g·47%
  • Fibers
    2.06g·7%