Sardinian Agnello con Carciofi is an incredibly tender and moist lamb and artichoke stew, slow cooked with garlic, white wine, lemon and fresh herbs.
Like most Italian recipes, this Sardinian specialty combines simple ingredients to bring out the rich flavor of tender lamb and artichokes.
Sheep and goats greatly shape the island’s delicious cuisine and contribute to its designation as a blue zone. The Sardinian pastoral culture brings not only an abundance of delicious cheeses, like pecorino sardo, but also quality lamb meat. In addition to barley, fava bean, and olive oil, artichokes also often appear in Sardinian recipes. This small island in southern Italy has much to offer, including Agnello con Carciofi, one of many longevity recipes from the region.
While Agnello coi carciofi is traditionally prepared for Easter, I like to make it when ingredients are in season, just like Strawberry Rosé Sangria.
Ingredients
lamb
I prefer to buy the whole lamb and chop it in pieces. You can even include the bones, if you prefer.
This allows me to select the cuts I want but also ensures freshness. The bones can add extra flavor so don’t hesitate to include them in the recipe.
This venison stew is a must try if you have venison meat at hand. For a rabbit, check out this Gazpacho Manchego.
Artichokes
You can use either fresh, canned or frozen artichokes. I’ve tried them all, and they work well.
If you have extra fresh artichokes, you have to try these carciofi ripieni.
White wine
opt for a dry white wine like Sauvignon Blanc or a Pinot Grigio. Alternatively, use dry vermouth, as I used when making Spigola al Forno.
Sundried tomatoes
Sun-dried tomatoes add a unique, intense flavor that fresh tomatoes can’t match.
How to make agnello coi carciofi
First step: Prepare the artichokes
Remove the outer leaves of the artichokes until you reach the tender heart. In the large bowl, squeeze the juice of 1/2 lemon over the artichokes and place them in a bowl of cold water and lemon juice to prevent browning.
Second step: Brown the lamb
Cut lamb into 2-inch (5 cm) pieces. Heat the olive oil in a large pot or skillet over medium heat.
Add the lamb cubes and fry until they are browned on all sides, about 10 minutes.
Third step: Combine the ingredients
Stir in the sliced onions and minced cloves of garlic, cooking until the onions are translucent. Add meat pieces, sundried tomatoes and sprinkle half of the chopped parsley leaves. Stir to combine.
Fourth step: Add the artichokes
Lastly, strain the water from the artichokes and add them to the skillet.
Pour in the white wine and add the dried rosemary, salt and pepper
Stir to combine all ingredients, reduce the heat, then cover and simmer lamb with artichokes for about 30 minutes, or until the lamb is tender and the flavors meld together.