Lamb with artichokes is a delicious first course typical of Italian cuisine. The tender meat of the lamb perfectly pairs with the delicate and slightly bitter flavor of the artichokes, creating an irresistible dish combination. This recipe is typical of the Lazio region but is popular throughout the country. Preparing it takes some time but the final result is certainly rewarding.
Clean the artichokes and soak them in lemon juice, then stew them with a drizzle of oil and a little water, seasoning with salt
Salt the lamb carré and brown it in a pan with butter and whole garlic
Brush it with a herb mixture and sprinkle with breadcrumbs
Complete the cooking in the oven at 180 degrees after covering the protruding bones with foil
Meanwhile, remove the outer fiber from the asparagus, blanch them, wrap them in slices of lard, and sauté in a pan
Serve the lamb with the asparagus over a bed of artichokes
Padella
Casseruola
Coltello
Store in the refrigerator for a maximum of 2-3 days
Italy, Lazio
| Energy (kcal) | 52.49 |
| Carbohydrates (g) | 2.38 |
| of which Sugars (g) | 1.88 |
| Fat (g) | 2.1 |
| of which Saturates (g) | 0.98 |
| Protein (g) | 3.79 |
| Fiber (g) | 4.75 |
| Sale (g) | 0.12 |
