Lamb cutlets and artichokes

Lamb cutlets and artichokes

Bracioline di abbacchio e carciofi

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
12 young artichokes
50g lard
2 tablespoons olive oil
12 new season’s lamb cutlets
1 garlic clove, finely chopped
1 small onion, finely chopped
2 tablespoons marjoram, coarsely chopped
100ml dry white wine
150ml Chicken stock
salt
pepper

Method

  1. Remove the tough outer leaves from the artichokes and trim the base of the stems. With a sharp knife, trim the tips of the leaves, leaving only the tender parts of the artichokes. Cut into quarters and remove any choke.
  2. Heat the lard and olive oil in a large frying pan. Add the cutlets and brown on each side. Add the garlic, onion, marjoram and wine and cook for 5 minutes.
  3. Add the artichokes to the pan, then pour on the stock. Cover and cook for 10–12 minutes until the artichokes and lamb are tender. Season with salt and pepper to taste and serve.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again