Lamb with Artichokes

Lamb with Artichokes

»» Italian name: Agnello con Carciofi

Cooking Recipes (Sardinia - Italy)


Ingredients:

• 800 gr. lean lamb
• 6 artichokes Sardinian spiny
• 1 glass of white wine, pref. "Vernaccia"
• q.b. extra virgin olive oil
• 2 cloves garlic
• q.b. parsley
• q.b. salt
• q.b. chili powder
• 1 lemon (juice)

Preparation:
In a large saucepan, heat a little oil with two cloves of crushed garlic (to delete later).
Add the lamb meat cut into pieces, making it brown well on all sides over high heat.
Lower the heat, and when the meat has got a beautiful color, salt, pepper and a glass of white wine, uplifting flame to evaporate partially and continue cooking over low heat and covered container (adding a little hot water if and when necessary).
Meanwhile, clean the artichokes from the hard outer leaves, trim from the thorny and beard inside, cut into slices not too thin, and stored as in water acidulated with lemon juice because they blacken.
To cook the meat almost finished, remove the lamb from the pan, drain the artichokes and cook in the sauce that will have been perfumed with fresh chopped parsley.
When the artichokes are nearly cooked (not too), put the lamb and finish cooking over a gentle heat, moving the pan frequently to prevent meat from sticking and artichokes are broken, (why you should not use ladles !).
Serve hot!