Lamb Cutlets with Artichokes

Name: Lamb Cutlets with Artichokes (Braciole D’abbacchio Con Carciofi)
Cuisine: Italian
Ingredients: Salt and freshly ground black pepper; Salt and freshly ground black pepper; 16 small artichokes; 8 lamb chops; 6 tablespoons olive oil; 1 garlic clove, finely chopped; 1 small onion, finely chopped; 1 sprig of marjoram; 2 glasses of dry white wine; 250 ml (8 fl oz) chicken stock

Braciole D’abbacchio Con Carciofi

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio's Southern Italian Feast

By Antonio Carluccio

Published 1998

About

The combination of lamb and artichokes is always associated with Lazio, and particularly with Rome. Here is a very simple but effective recipe. If you are unable to find the very tender, small artichokes used in Rome, then use larger ones, removing the chokes and cutting the hearts into quarters.

Ingredients

16 small artichokes
8 lamb chops
6 tablespoons olive oil

Europe
Italy
Rome
Main course
Gluten-free

Method

Cut the top third off each artichoke and discard the tough outer leaves until you reach the tender heart. Peel the stems. Keep in acidulated water to prevent discoloration.

Season the chops and fry them in the olive oil (originally lard was used) until browned on both sides. Remove from the pan and set aside. Add the garlic and onion to the pan and fry gently for a few minutes, until so