Name: Noisettes of Lamb with Artichokes (Nocciole d’agnello con Carciofi)
Yield: Serves 4
Cuisine: Italian
Ingredients: salt and pepper to taste; 4 tbsp olive oil; a slice of lemon; 55 g (2 oz) prosciutto crudo (Parma ham), with fat, cut into strips; a bunch of spring onions, trimmed and chopped; a ladleful of stock; 4 small artichokes; 400 g (14 oz) lamb fillet; 2 tbsp chopped fresh flat-leaf parsley; 1 tbsp capers, preferably salted, rinsed

Preparation info

Serves
4

Difficulty
Easy

Appears in

An Invitation to Italian Cooking

By Antonio Carluccio

Published 1986

About

‘Noisettes are the most tender cut of lamb and, in this recipe, they should be accompanied by equally tender artichokes. It is during the spring that you will be able to find these tender artichokes which, prepared in Pinzimonio, can even be eaten raw. But you can substitute canned artichoke hearts.’

Ingredients

400 g (14 oz) lamb fillet
4 small artichokes

Europe
Italy
Main course
Gluten-free
Spring
Mediterranean

Method

Cut the lamb fillet into 2.5cm (1 in) thick noisettes. Wash the artichokes and pull off the tough outside leaves. Trim off the tops and cut into quarters. If the artichokes have hairy chokes, remove these with a sharp knife. Put the hearts aside in a bowl of cold water with the slice of lemon (to prevent discoloration).

Heat the olive oil in a medium saucepan and fry the noisettes, turn

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Ingredients

Method

Part of