Agnello coi carciofi – Sardinian lamb with artichokes stew – is a dish typically prepared and served during Easter and of Jewish origins. If you are a fan of lamb and love artichokes as much as I do, however, you should definitely cook it whenever the ingredients are in season!
Curious to see how it’s made? Continue reading!
How To Make Agnello Coi Carciofi
- 2 pounds (900 grams) chopped lamb
- 8 artichokes
- 4 tablespoons extra virgin olive oil
- 1 small onion, chopped
- 1/2 lemon juice
STEP 1 - CLEAN THE ARTICHOKES
- Clean the artichokes as shown in this video. Set them aside in a large bowl with cold water and lemon.
STEP 2 - PREPARE THE CONDIMENTS
- Chop a small onion into small pieces.
- Wash a small bunch of parsley and chop it finely.
STEP 3- COOK THE LAMB
- Pour 4 tablespoons of extra-virgin olive oil into a large pot, add the chopped onion and the lamb, sprinkle some salt and mix.
- Cook on low heat for about 50 minutes, stirring occasionally.
STEP 4 - ADD THE LEMON
- Add the juice of half a lemon, and a glass or two of cold water to keep the stew nice and moist.
- Add the chopped parsley. Stir and continue cooking on low heat for another 15 minutes.
STEP 5 - ADD THE ARTICHOKES
- Directly chop the artichokes into the pot.
- Add enough water to cover the stew and continue cooking on low heat for 30 to 35 more minutes.
Amount Per Serving: Calories: 252Total Fat: 16gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 27mgSodium: 216mgCarbohydrates: 20gFiber: 9gSugar: 2gProtein: 12g
Sardinian Agnello Coi Carciofi Questions And Substitutions
Should I use a specific cut of lamb?
Here in Sardinia we actually use the whole lamb and chop it in pieces ourselves – bones included. If this isn’t suitable to you, just buy whichever bit you prefer. If you use a particularly fatty piece, you will need to add less oil.
Can I add garlic?
You certainly can, and in fact some recipes suggest to use one or two cloves of garlic to begin with. Personally, I find the taste of lamb too delicate and that of garlic too strong, and the risk is that garlic would be too predominant a flavor – hence I don’t add it.
Can I add some wine?
Again, some recipes suggest to add wine indeed! For this recipe, you’d need a dry white wine – about 200 ml (slightly less than a cup).
Can I freeze the leftovers?
You must! In fact, like with any other stew, this lamb and artichokes stew tastes even better the day after. If you decide to freeze, make a note of the day and eat within 90 days.
Make sure to check out my other recipes:
- An Incredibly Easy Recipe For Spigola Alla Vernaccia
- The Most Delicious Sardinian Food: Everything You Must Try
- How To Prepare Malloreddus Alla Campidanese (Gnocchetti Sardi)
- How To Make Sardinian Culurgiones
- How To Make Pani Frattau
- How To Make Seadas – Sardinian Cheese And Honey Pastries
- How To Make Sa Panada From Sardinia
- How To Make Su Mazzamurru: Sardinian Bread And Tomato Lasagne
- How To Make Sardinian Fregola Con Arselle
- How To Make Sardinian Zeppole
- How To Make Burrida Alla Cagliaritana