Agnello Con Carciofi (Lamb With Artichokes)

"This recipe comes from the kitchen of the Hotel Sitea in Turin, Piemonte, Italia. Dates from the 1960's and is from a clipping in my grandmother's recipe box."
 
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Ready In:
1hr 40mins
Ingredients:
11
Serves:
4
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ingredients

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directions

  • Remove the outer harder leaves of the artichokes, trim the stalk, cut them in slices and soak them in water with lemon juice.
  • Cut the lamb meat, dip it in flour and sauté in a saucepan with pre-heated oil.
  • Mix in the onion, the artichokes, the thyme and mint, stirring occationally and let the ingredients stew in the lidded saucepan.
  • Pour in the white wine and add salt and pepper if needed.
  • Put the lid back on the pan and let simmer for at least one hour.
  • Turn over the artichokes from time to time to cook them more uniformly. Serve very hot.

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