BeanScene Magazine

Lamb with artichokes and fennel

Lamb with artichokes and fennel

By Pietro Porcu, chef and owner of Da Noi

Agnello con carciofi e finocchio

Serves 4

1kg lamb shoulder and ribs, cut into 2-3cm pieces
1 garlic clove, finely chopped
½ bunch parsley, finely chopped
Olive oil
Salt to taste

Heat some olive oil in a saucepan, then add the lamb pieces and braise until the juices come out. Continue stirring until just browned, then add the garlic, parsley and salt. Cook for approximately 1 hour, until the meat becomes soft and tender. If it begins to dry out, add a little water during cooking.

For the artichokes
4 artichoke hearts
½ garlic clove, chopped
½ bunch parsley, chopped
Salt and pepper to taste
Drizzle of olive oil

Cut the artichokes into quarters, then sauté in a medium pan with the oil, garlic and parsley. Season with salt and pepper and cook slowly, for about 10 minutes, until tender. Meanwhile, prepare the fennel.

For the fennel
3 medium fennels, cut into thirds
4 semi-dried tomatoes
3 bay leaves
1 garlic clove, crushed
2 anchovies
Chilli, to taste

Sauté all of the ingredients in a medium pan with the oil, until the fennel is slightly tender.

To serve
Add the fennel and the cooked meat to the artichokes and simmer together for another 10 minutes before serving.

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