Lamb with artichokes fricassee

Lamb with artichokes fricassee
Lamb with artichokes fricassee 5 1 Stefano Moraschini


Heat half glass of olive oil in a large frying pan, let Brown two cloves of crushed garlic, levateli and Brown well on all sides the lamb.

When the meat has taken a nice reddish color, add salt and pepper, add a glass of white wine, evaporate in part and continue cooking covered container.

Meanwhile clean the artichokes from the toughest outer leaves, from spuntateli spinosa, cut them into wedges and keep them in water acidulated with lemon juice because they blacken.

In cooking the meat almost once remove the lamb from the Pan and cook the artichokes in sauce that will be left over; When the artichokes are cooked but still al dente put the Lamb, and bring briefly to cooking; artichokes should not discard.

In a bowl beat the eggs lightly with lemon juice; When serving pour the eggs into the Pan and turn off the heat, mix gently to slightly thicken the sauce.

Serve immediately.

Lamb with artichokes fricassee

Calories calculation

Calories amount per person:


Ingredients and dosing for 4 persons


This recipe is published under Creative Commons License • You can copy, print, reproduce it for purposes other than business and always quoting the author and the source •

Leave a comment or write a review for this recipe.
Your opinion is important for us!

Other recipes (in alphabetical order)