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Tuesday 21 August 2018  
Home > Lamb fricassee with artichokes (fricassea de agnello e carciofi) recipes
01.01.2003 -main course - lamb

Lamb fricassee with artichokes (fricassea de agnello e carciofi)

« A nice springtime lamb fricassee prepared with white wine and slightly lemony artichokes. A pleasant dish which is light and nourishing at the same time.  » 
Type Main course - lambleg of lamb - artichoke – white wine – artichoke hearts - Fricassee
Level of difficulty easy
Preparation time Preparation: 40 min Cooking time: 1h15
Origin Italian cuisine
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Serves 6

  • 2 lb (900 g) deboned leg of lamb
  • 2 artichoke hearts and the meat from the base of the edible leaves
  • The juice of 2 lemons
  • 4 tbsp olive oil
  • 2 tbsp of finely chopped flatleaf parsley
  • 3 garlic cloves, peeled and finely chopped
  • 5 fl oz (15 cl) dry white wine
  • 1 egg yolk
  • Sea salt
  • Freshly ground black pepper


  • Add the lemon juice to a bowl of cold water and mix
  • Clean the artichokes and conserve only the hearts and the meat at the base of the edible leaves
  • Cut the artichoke hearts into pieces, and allow them to soak in the bowl containing the water and lemon juice Add the meat from the leaves as well Set aside
  • Next, trim the fat off the leg of lamb and cut it into roughly 1 inch (2.5 cm) cubes Set the meat aside on a plate
  • Heat the olive oil in a casserole until very hot, then sauté the garlic and parsley
  • Add the meat and pour in the white wine. Allow to cook for a few minutes to reach a boil, then sear over high heat for 1 minute
  • Add the artichoke pieces after having drained them
  • Add salt and pepper to season and mix
  • Next, cover the casserole and allow to simmer over low heat for 1 hour; if necessary, add a little water during cooking
  • The meat should be very tender in the center (use the prongs of a fork to verify the ideal cooking time)
  • A few minutes before taking the casserole off the stove, beat the egg yolk in a small bowl along with the lemon juice. Pour into the casserole and mix well to thicken the sauce
  • If necessary, adjust the seasoning again with salt and pepper and mix again


  • Put the contents of the casserole in a shallow serving dish (preheated)
    Serve hot


Accompany this succulent fricassee with a salad of steamed green beans topped with a vinaigrette seasoned with shallots

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See Also :
Lamb recipes  Lamb recipes
Leg of lamb recipes  Leg of lamb recipes
Main courses recipes  Main courses recipes
Main dishes recipes  Main dishes recipes
white wine recipes  white wine recipes
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