Agnello Coi Carciofi, which is basically Sardinian lamb and artichoke stew, is a traditional Sardinian dish typically prepared and served during Easter and of Jewish origins. If you’re a fan of lamb and love artichokes as much as I do, you should definitely try this recipe.
The long cooking time helps the meat become soft and tender, and the artichokes have a subtle bitterness that pairs perfectly with the rich, sweet meat. This rustic dish is a must-try, especially for a family dinner.
Here in Sardinia, we actually use the whole lamb and chop it in pieces ourselves – bones included. If this isn’t suitable for you, just buy whichever bit you prefer. If you use a particularly fatty piece, you will need to add less oil.
Try this comforting and hearty dish during a festive gathering or just a family dinner- it’s perfect either way! It’s not often served in Sardinian restaurants, but you may find some agriturismo in Sardinia that still have it on the menu.
Recipe Quick Look
- 👌 Difficulty: Easy.
- ⏱ Prep Time: 30 minutes.
- 🔥 Cook Time: 1 hour 30 minutes.
- 🥣 Main Ingredients: Lamb, artichokes, onion, lemon juice, extra virgin olive oil, salt, parsley.
- 🍪 Servings: 6 servings.
- 🍂 Flavor Profile: Hearty and wholesome.
Why You’ll Love this Recipe
- It’s a true taste of Sardinia in winter — combining tender lamb with fresh artichokes, two ingredients central to local cuisine.
- The flavors are earthy yet elegant: lamb slow-cooked with olive oil, onion, white wine, and fresh herbs until meltingly soft.
- This dish reflects Sardinia’s shepherding traditions, where lamb was prized and seasonal produce like artichokes highlighted the changing of the seasons.
Recipe Ingredients
- Lamb: The best cuts you can get your hands on. Bone-in pieces will have more flavor, but you can also use boneless chunks if that’s what you prefer.
- Artichokes: Pick your artichokes carefully. They should be full and plump, and have their leaves spread out.
- Onion: For the sweetness. I like using white onion here, as it has that subtle flavor and helps the flavor of the meat shine.
- Lemon juice: Some citrusy flavor to cut through the rich, fatty stew.
- Seasonings: Just some salt and pepper.
- Parsley: Chopped fresh, for that beautiful aroma.
- Olive oil: Ideally, extra virgin, to cook down that meat.
Variations
- Rosemary can also be an excellent addition to the dish.
How to Make Agnello Coi Carciofi
Step 1: Start by cleaning the artichokes and set them aside in a large bowl with cold water and lemon.
Step 2: Heat oil in a large pan and sauté chopped onion for a few minutes. Then, add the lamb and salt and mix. Cook this on low heat for about 50 minutes, stirring occasionally.
Step 3: Then, add the lemon juice, chopped parsley, and some water. Stir and cook for 15 minutes, then add the artichokes.
Step 4: Add some more water and continue cooking this for another 30-35 minutes. Remove from heat and serve hot!
Recipe Tips & Tricks
- Keep a bowl of lemon water handy – artichokes oxidize quickly, and you don’t want them to lose their color.
- Bone-in lamb shoulder or leg works best. Avoid very lean cuts, as the slow braise benefits from some fat.
- Use wine + water, or replace water with light broth for extra richness.
- Like many braises, this tastes even better reheated the next day. If you can, make this a day ahead of time and store it.
How to Serve Agnello Coi Carciofi
Agnello Coi Carciofi is traditionally enjoyed as a secondo Piatto in Sardinia, often during Easter lunch. You can pair with a Sardinian red wine like Cannonau or a dry white like Vermentino.
Also, we team it up with some rustic Sardinian bread (Pane Civraxiu or Pane Carasau) to soak up the juices.
Recipe FAQs
Yes, artichoke pairs really well with lamb, in what’s a really earthy Mediterranean dish.
Here in Sardinia, we love to eat chicken or lamb with artichokes, but you can also have fish.
We eat artichokes raw or cooked, alone or with other foods. A common salad we have is raw artichokes served with thin scrapes of Parmigiano cheese and dressed with extra virgin olive oil and lemon.
You must! In fact, like with any other stew, this lamb and artichoke stew tastes even better the day after. If you decide to freeze, make a note of the day and eat within 90 days.
If you’re worried about the artichokes turning dark in the stew, trim them and immediately immerse them in acidulated water (water + lemon juice) so they won’t oxidize.
More Sardinian Recipes to Try
You can also try making these other recipes at home:
- Fregola Con Arselle
- Burrida Alla Cagliaritana
- Spigola Alla Vernaccia
- Sardinian Panada
- Pani Frattau
- Pardule – Sardinian Saffron And Ricotta Tarts
- Seadas – Sardinian Cheese And Honey Pastries
- Su Mustazzeddu
- Zeppole – Sardinian Carnival Sweets
Planning a trip to Sardinia? Pair your foodie adventures with insider travel tips, must-visit restaurants, and Sardinia local secrets that will make your journey unforgettable. Browse our Sardinia guides today, and get in touch with Claudia for more tips.
Agnello Coi Carciofi
Ingredients
- 2 pounds 900 grams chopped lamb
- 8 artichokes
- 4 tablespoons extra virgin olive oil
- 1 small onion chopped
- 1/2 lemon juice
- Salt
- Parsley
- Water
Instructions
- Start by cleaning the artichokes and set them aside in large bowl with cold water and lemon.
- Heat oil in a large pan and sauté chopped onion for a few minutes. Then, add the lamb and salt and mix. Cook this on low heat for about 50 minutes, stirring occasionally.
- Then, add the lemon juice, chopped parsley and some water. Stir and cook for 15 minutes, then add the artichokes.
- Add some more water and continue cooking this for another 30-35 minutes. Remove from heat and serve hot!
Video
Notes
- If you can, use bone-in lamb shoulder or leg here for the best flavor and richness.
- You can also use white wine instead of water to deglaze the pot and get some extra deliciousness into the stew.
Nutrition
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Hello Pablo, you won’t be able to eat lamb with artichokes in the summer. Artichokes are seasonal and only eaten between December and March / April, and lamb is also quite seasonal here and definitely not eaten in the summer. Re. restaurants: I’d say depending on how popular it is, a week or two in advance is plenty! Most places, a few days.
Hi Claudia,
I found your blog trying to find info about Cagliari and definitely was super helpful, thanks for that, your work was amazing here. Congratulations!
I wanted to use this post to ask you directly something about this, I will go to Cagliari with my partner in a couple of weeks and she fell in love with this recipe, finding lamb and artichokes in our country is pretty hard, so was a surprise to discover that this is typical in your region. However, we found no information about where to find it in restaurants (There are just a few restaurants with an online menu). Do you know a good restaurant with this dish?
Also, how much would you recommend us to make reservations in restaurants considering we are going at the end of july?
Grazie mille!
Glad you enjoy this recipe. I think it’s so easy to make!
I’ve made this dish several times following this recipe and it was delicious!
From my limited experience, it tastes best with spring lamb and very young artichokes, which are sometimes challenging to find in the US, since the label “lamb” can be applied to much older animals as well.