This recipe is from the Marche; Leonardo Bruni notes that artichokes were once typical of Jewish cooking but were adopted by gentiles as well, and now the region has huge fields of artichokes to meet local demand. To serve 6 you'll need:
Prep Time: 30 minutes
Cook Time: 2 hours
Ingredients:
- 2 1/4 pounds (1 k) lamb, cut into stew-meat-sized pieces
- 6 firm artichokes
- 1 cup (250 ml) tomato sauce
- 1 cup dry white wine
- A 6-inch stick of celery
- A carrot
- An onion
- Hot pepper
- 1/2 a cup olive oil
Preparation:
You're going to want to make a light, fairly liquid stew. Begin by chopping the celery, carrot and onion, and sautéing them in the oil until the onion wilts and begins to color. Aff the meat and continue cooking, stirring, until it has browned, then add the wine and continue cooking until it has evaporated. Stir in the tomato, season to taste, and continue cooking over a low flame.
In the meantime, clean the artichokes, peeling the stalks and stripping away the tough outer leaves (see link to instructions below, if need be), and then blanch them thoroughly in salted water. Drain the artichokes, quarter them. and add them to the stew, which should by this point be about done. Cook for a few minutes more and serve.
In the meantime, clean the artichokes, peeling the stalks and stripping away the tough outer leaves (see link to instructions below, if need be), and then blanch them thoroughly in salted water. Drain the artichokes, quarter them. and add them to the stew, which should by this point be about done. Cook for a few minutes more and serve.
