Agnello Alla Sarda
Serves: 4
Lelia Marks
1 January 1970
Based on User reviews:
49
Spice
50
Sweetness
49
Sourness
40
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
4 large
Artichoke1
Lemon3 cloves
Garlic (peeled)1 cup
Olive Oil1 cup
White Wine (dry)1
Salt1 cup
ChickenDirections:
1
Soak the artichokes in a bowl of cold water with the lemon, cut in half and squeezed, for 1/2 hour
2
Clean the artichokes (see Note, below) and cut them into eighths
3
Let the artichokes rest in the acidulated water until needed
4
Coarsely chop parsley and finely chop garlic on a board
5
Heat the oil in a medium-sized casserole over medium heat
6
When the oil is warm, add half of the parsley and half of the garlic and sauté for 2 minutes
7
Add the meat and sauté over higher heat for 5 minutes, stirring constantly with a wooden spoon
8
Add the wine and season with salt and pepper
9
Lower the heat, cover casserole and cook for about 30 minutes, adding some broth as needed
10
By that time the lamb should be almost cooked
11
Drain artichokes and add them to the casserole, over the lamb, without mixing
12
Sprinkle with a little salt and pepper
13
Cover again and cook for 10 minutes
14
Meanwhile, bring to a boil 1 cup of cold water, add the saffron and be sure the saffron is completely dissolved
15
Mix the lamb and artichokes, add the water with the saffron, cover again and cook until the artichokes are almost completely cooked, about 10 minutes
16
Use a slotted spoon to transfer lamb and artichokes to a serving dish
17
Cover dish to keep food warm
18
Reduce the sauce in the casserole to a quite thick consistency
19
If a lot of fat has risen to the top, remove it
20
Return meat and artichokes to the casserole, add the remaining parsley and garlic and mix very well
21
Transfer contents of casserole to a large serving platter and serve hot
22
Soak the artichokes in a bowl of cold water with the lemon, cut in half and squeezed, for 1/2 hour
23
Clean the artichokes (see Note, below) and cut them into eighths
24
Let the artichokes rest in the acidulated water until needed
25
Coarsely chop parsley and finely chop garlic on a board
26
Heat the oil in a medium-sized casserole over medium heat
27
When the oil is warm, add half of the parsley and half of the garlic and sauté for 2 minutes
28
Add the meat and sauté over higher heat for 5 minutes, stirring constantly with a wooden spoon
29
Add the wine and season with salt and pepper
30
Lower the heat, cover casserole and cook for about 30 minutes, adding some broth as needed
31
By that time the lamb should be almost cooked
32
Drain artichokes and add them to the casserole, over the lamb, without mixing
33
Sprinkle with a little salt and pepper
34
Cover again and cook for 10 minutes
35
Meanwhile, bring to a boil 1 cup of cold water, add the saffron and be sure the saffron is completely dissolved
36
Mix the lamb and artichokes, add the water with the saffron, cover again and cook until the artichokes are almost completely cooked, about 10 minutes
37
Use a slotted spoon to transfer lamb and artichokes to a serving dish
38
Cover dish to keep food warm
39
Reduce the sauce in the casserole to a quite thick consistency
40
If a lot of fat has risen to the top, remove it
41
Return meat and artichokes to the casserole, add the remaining parsley and garlic and mix very well
42
Transfer contents of casserole to a large serving platter and serve hot
43
NOTE: To clean artichokes, trim off all of the darker outer ring of the stem
44
The inner core is the best part because it has the real taste of the artichoke
45
Remove as many rows of the outer leaves as necessary to arrive at those tender inner rows where you can clearly see the separation between the green at the top and the light yellow at the bottom
46
Then remove the top green part
47
Press your thumb on the bottom of each leaf, the white part, to hold it in place, and with the other hand, tear off the top green part
48
As each new row is uncovered the tender yellow part of the leaves will be bigger
49
When you reach the rows in which only the very tips of the leaves are green, cut off all the tips together with a knife
50
It is best to cut the artichoke into quarters lengthwise, in order to remove the choke
51
Draw the tip of the knife blade across just below the choke to draw it out
52
Outside of Italy I find the larger artichokes produce a result closer to the Italian ones
53
NOTE: To clean artichokes, trim off all of the darker outer ring of the stem
54
The inner core is the best part because it has the real taste of the artichoke
55
Remove as many rows of the outer leaves as necessary to arrive at those tender inner rows where you can clearly see the separation between the green at the top and the light yellow at the bottom
56
Then remove the top green part
57
Press your thumb on the bottom of each leaf, the white part, to hold it in place, and with the other hand, tear off the top green part
58
As each new row is uncovered the tender yellow part of the leaves will be bigger
59
When you reach the rows in which only the very tips of the leaves are green, cut off all the tips together with a knife
60
It is best to cut the artichoke into quarters lengthwise, in order to remove the choke
61
Draw the tip of the knife blade across just below the choke to draw it out
62
Outside of Italy I find the larger artichokes produce a result closer to the Italian ones