Agnelletto stew with artichokes
Instructions
Wash and dry the Lamb, cut into pieces.
In a skillet, sauté garlic in oil.
When garlic is quite blonde, remove and discard.
Add the chopped parsley, then immediately add the lamb and Brown it on high flame.
Lower the flame and pour the wine over the meat, season with salt and cook for 10 minutes.
Remove the meat from the Pan and keep warm.
Prepare the artichokes now.
Remove the outer leaves and separate the thorny parts, cut the artichokes into 4 quarters.
Remove the artichoke hearts and put the quarter in the water added with lemon juice.
Put artichoke quarters into the Pan where he cooked the lamb and cook for 10 minutes.
Add the lamb and continue cooking for another 20 minutes.
When the meat is cooked, add the egg yolk beaten with the juice of a lemon.
Turn vigorously with a wooden spoon and serve.
Wine: Dolceacqua (Liguria), 2-5 years, or Nebbiolo d'Alba (Piemonte), 3-6 years.
Ingredients and dosing for 4 persons
- 900 g of lamb
- 2 cloves of garlic
- 50 g of olive oil
- 1 sprig of parsley
- 1 cup of white wine
- Salt
- 7 artichokes
- 1/2 cup of meat broth
- 1 egg yolk
- 1 lemon