Recipe

Agnello con carciofi

Name: Agnello con carciofi
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4
Cuisine: Sarda
Ingredients: 1 kg Lamb, cut into pieces; 4 Spiny artichokes; 1 Onion; 2 spicchi Garlic; 2 Eggs; 40 g Aged pecorino, grated; un mazzetto Parsley; 150 ml Nuragus white wine; 1 Lemon juice; q.b. Extra virgin olive oil; q.b. Salt, pepper

Sardinian lamb stewed with spiny artichokes and beaten eggs: the dish that celebrates spring in the Campidano, eaten at Easter.

Main courses Campidano

Prep 20min

Cook 60min

Total 80min

Serves 4

Difficulty medium

Recipe

Ingredients

Serves: 4

Lamb, cut into pieces 1 kg
Spiny artichokes 4
Onion 1
Garlic 2 spicchi
Eggs 2
Aged pecorino, grated 40 g
Parsley un mazzetto
Nuragus white wine 150 ml
Lemon juice 1
Extra virgin olive oil q.b.
Salt, pepper q.b.

Recipe

Method

Clean the artichokes, cut into wedges and drop in water with lemon.
In a wide pan brown the lamb with a drizzle of oil, chopped onion and garlic until golden.
Deglaze with white wine, season with salt and pepper. Lower the heat, cover and cook for 30 minutes.
Add the drained artichokes, stir and continue cooking another 20 minutes, adding a little hot water if needed.
Beat the eggs with pecorino, chopped parsley and a pinch of salt.
Off the heat, pour the egg mixture into the pan and stir quickly: it will set into a creamy sauce. Serve immediately.