Lamb with Artichokes in Fricassee is a tasty main dish typical of Lazio. Fricassee is a cooking technique that involves using a thick sauce made from eggs, lemon, and white wine. This dish is particularly appreciated for the delicate combination of lamb 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 pan, brown two crushed garlic cloves, remove them, and brown the lamb well on all sides.
When the meat has taken on a nice reddish color, salt and pepper it, add a glass of white wine, let it partially evaporate, and continue cooking with the lid on.
In the meantime, clean the artichokes of the tougher outer leaves, trim the thorny part, cut them into wedges, and keep them in acidulated water with lemon to prevent them from darkening.
When the meat is almost cooked, remove the lamb from the pan and cook the artichokes in the remaining sauce; when the artichokes are cooked but still firm, return the lamb and briefly finish cooking; the artichokes should not fall apart.
In a bowl, lightly beat the whole eggs with the lemon juice; when serving, pour the eggs into the pan and, with the heat off, stir gently to slightly thicken the sauce.
Serve immediately
Large pan
Bowl
Knife
Store leftovers in the refrigerator for up to 2 days.
This dish originates from the Lazio region in Italy.
Italia, 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 |
