Lamb with Artichokes in Fricassee is a tasty first course typical of Lazio. Fricassee is a cooking technique that involves using a thick sauce made of eggs, lemon, and white wine. This dish is particularly appreciated for the delicate combination of lamb meat and artichokes, enriched by the fresh and tangy flavor of the sauce. It is perfect to enjoy during the winter months.
Heat half a glass of good olive oil in a large frying pan, sauté two crushed garlic cloves until golden, remove them, and brown the lamb well on all sides.
When the meat has taken on a nice reddish color, season with salt and pepper, add a glass of white wine, let it evaporate partially, and continue cooking covered.
Meanwhile, clean the artichokes by removing the tougher outer leaves, trim the spiny bits, cut them into wedges, and keep them in acidulated water with lemon so they don't brown.
When the meat is almost cooked, remove the lamb from the pan and cook the artichokes in the leftover juices; when the artichokes are cooked but still al dente, return the lamb and briefly finish cooking; the artichokes should not fall apart.
In a bowl, lightly whisk the whole eggs with the lemon juice; at the time of serving, pour the eggs into the pan and, with the heat off, gently stir to slightly thicken the sauce.
Serve immediately.
Large Frying Pan
Bowl
Knife
Store leftovers in the refrigerator for up to 2 days.
This dish originates from the Lazio region of Italy.
Italy, Lazio
| Energy (kcal) | 131.8 |
| Carbohydrates (g) | 1.4 |
| of which Sugars (g) | 1.13 |
| Fat (g) | 9.02 |
| of which Saturates (g) | 4.31 |
| Protein (g) | 8.47 |
| Fiber (g) | 2.46 |
| Sale (g) | 0.11 |
