Lamb with potatoes, artichokes and potatoes
Instructions
Cut the artichokes into wedges and sauté in a pan with oil, garlic and chopped onion; Deglaze with white wine and cook them with artichoke soup (made by toasting the flour in a saucepan with oil and artichoke stems, covering flush with cold water and leave for about 30 minutes to let off some) after you add the boiled potatoes, peeled and cut into pieces.
In a pan with oil to Brown the lamb meat cleaned from grease and ribs; Add salt, pepper and serve with artichokes and potatoes and with a bruschetta bread rubbed with garlic.
Ingredients and dosing for 4 persons
- 300 g of lamb meat
- 2 artichokes
- 2 potatoes
- 1 onion
- White wine
- 2 slices of bread
- 2 cloves of garlic
- Olive oil
- Salt
- Pepper
- For the artichoke soup:
- 100 cl of water
- Some stems of artichoke
- Flour
- Olive oil