Name: Bracioline di Abbacchio e Carciofi (Lamb cutlets and artichokes)
Yield: Serves 4
Cuisine: Italian
Ingredients: salt and pepper; 150 ml chicken stock; 1 small onion, finely chopped; 12 new season’s lamb cutlets; 2 tbsp coarsely chopped marjoram; 100 ml dry white wine; 1 garlic clove, finely chopped; 50 g lard; 2 tbsp olive oil; 12 young artichokes

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio's Italia

By Antonio Carluccio

Published 2005

About

This combination is well known from Liguria to Sicily. The abbacchio, milk-fed lamb from Rome, offers good flavour, despite its youth. In Rome, cutlets with the bone are called braciole or bracioline.

Ingredients

12 young artichokes
50 g lard
2 tbsp olive oil

Method

Remove the tough outer leaves from the artichokes and trim the base of the stems. With a sharp knife, trim the tips of the leaves, leaving only the tender parts of the artichokes. Cut into quarters and remove any choke.

Heat the lard and olive oil in a large frying pan. Add the cutlets and brown on each side. Add the garlic, onion, marjoram and wine, and cook for 5 minutes.

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