Wash the lamb and cut it into pieces (best to ask your butcher if you’re unfamiliar with the cutting process), dry the lamb and sprinkle it with salt.
Put olive oil in a frying pan (the bottom of the pan should be well covered by the oil), add the garlic and begin frying, then add the lamb, sprinkle it with chopped parsley and sear the meat.
When the meat is golden color pour in the glass of dry white wine and let it evaporate quickly. Then remove the meat and put it in a baking tray and place in the oven at 100 °.
Add the cleaned artichokes in the same pan used for searing the meat after removing their outer leaves and tips and cutting them into pieces: cook for 10-15 minutes over medium heat, adding water if necessary.
Remove the lamb from the oven and add the artichokes and finish cooking the meat using a low flame.
Just before serving, place the beaten eggs and lemon juice over the artichokes and lamb, stir well and let it cool off a bit.
Salt lightly and serve hot.
A perfect recipe for lamb, ideal for an Easter menu but great throughout all of spring, when you can take full advantage of the richness of artichokes.
It’s not an elaborate recipe but is does require slow cooking and attention in order to get the most of the lamb’s and artichokes’ flavor.
This lamb with artichokes recipe is made using beaten eggs and lemon juice after the cooking is complete so as to accentuate and enhance the flavor and create a really delicious smooth and creamy sauce.
If you prefer, however, you can prepare a “lighter” dish by simply focusing on the individual flavors of the lamb and artichokes, avoiding the final cooking step.
Which wine can we pair it with?
Definitely with a good Barbera (d’Alba DOC or a Barbera d’Asti DOCG denomination); the acidity of the wine will give a pleasing contrast in the mouth!