Spezzato di Agnello coi Carciofi

Name: Spezzato di Agnello coi Carciofi (Lamb Stew With Artichokes)
Yield: For 6 Persons
Cuisine: Italy
Ingredients: Salt; Black pepper in a grinder; 2½ pounds lamb shoulder, cut into 2- to 3-inch pieces; 2 teaspoons chopped garlic; 3 tablespoons chopped onion; 1 teaspoon chopped rosemary; Freshly squeezed juice of 1 lemon; 3 tablespoons vegetable oil; ½ cup lukewarm water; ½ cup dry red wine; 3 tablespoons tomato paste; 4 or 5 artichokes

Lamb Stew With Artichokes

Preparation info

For
6
Persons

Difficulty
Easy

Appears in

Marcella's Italian Kitchen

By Marcella Hazan

Published 1986

About

Artichokes and lamb are an apt association of flavors. The palate-coating succulence of the lamb benefits from the mordant freshness of the artichokes. Should the artichokes be not quite as young and tender as they ought to, do not hesitate to extend the cooking time; it will do the dish no harm.

Ingredients

4 or 5 artichokes
Freshly squeezed juice of 1 lemon
3 tablespoons

Europe
Italy
Mediterranean
Gluten-free
Spicy

Method

Clean the artichokes as described, making sure to cut the tops down to the tender, edible part. Slice the artichokes into wedges ¾ inch thick and put them in a bowl of cold water together with the lemon juice.
Choose a lidded sauté pa