Name: Agnello con Carciofini (Lamb with Baby Artichokes)
Yield: Makes 4 to 6 servings
Cuisine: Italian
Ingredients: 2¼ pounds/1 kilo lean lamb chunks; 1 sprig fresh rosemary; 1 tablespoon/7 g sweet butter; 4 baby artichokes (hard leaves and stems cut away), cut into 4 to 6 pieces; 1 medium onion, minced; 2 tablespoons/30 ml Ligurian extravirgin olive oil; ¾ cup/6 ounces/170 ml Ligurian dry white wine

Preparation info

Makes
4 to 6
servings

Difficulty
Easy

Appears in

Recipes from Paradise

By Fred Plotkin

Published 1997

About

I tasted this dish in a farmhouse in the Valle d’Impero, heartland of delicious olive oil and artichokes. It is popular throughout Liguria. To make it successfully, you must use fresh baby artichokes.

Ingredients

2 tablespoons/30 ml Ligurian extravirgin olive oil
1 medium onion, minced

Method

Heat the olive oil in a good skillet. Add the onion and sauté until golden yellow. Add the lamb pieces and cook gently, shaking the pan periodically so that the pieces do not stick. Pull the needles of rosemary off the stem and toss them into the pan, combining them with the lamb chunks. Cook for 3 or 4 more minutes. As the lamb begins to render some of its fat, pour in the wine. As the wine be