Agnello Con Carciofi (Lamb With Artichokes) |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 4 |
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This recipe comes from the kitchen of the Hotel Sitea in Turin, Piemonte, Italia. Dates from the 1960's and is from a clipping in my grandmother's recipe box. Ingredients:
2 lbs lean lamb |
6 artichokes |
1 cup lemon juice, fresh squeezed |
1 cup flour |
1/4 cup olive oil |
2 onions, sliced thinly |
2 cups dry white wine |
1 tablespoon mint leaf, chopped |
1 tablespoon thyme, chopped |
salt, to taste |
ground black pepper, to taste |
Directions:
1. Remove the outer harder leaves of the artichokes, trim the stalk, cut them in slices and soak them in water with lemon juice.
2. Cut the lamb meat, dip it in flour and sauté in a saucepan with pre-heated oil.
3. Mix in the onion, the artichokes, the thyme and mint, stirring occationally and let the ingredients stew in the lidded saucepan.
4. Pour in the white wine and add salt and pepper if needed.
5. Put the lid back on the pan and let simmer for at least one hour.
6. Turn over the artichokes from time to time to cook them more uniformly. Serve very hot.
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