Lamb With Artichokes And Saffron (Agnello Con Carciofi E Zafferano)

Yield: 4 servings

Ingredients:

• 5 artichokes
• ¼ cup (60 ml) lemon juice
• 3 tablespoons (45 ml) olive oil
• 2.2 pounds (1 kg) boneless lamb shoulder, cut into 2-inch (5 cm) pieces
• 4 sun-dried tomatoes, finely chopped
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 sprigs rosemary
• 1 cup (240 ml) white wine
• 3 cups (720 ml) chicken broth
• 1 pinch saffron
• Salt and pepper
• 1 lemon, juice
• ¼ cup (60 ml) chopped parsley

Method:

For the artichokes, slice off the top of each, then remove the tough outer leaves near the stem. Using kitchen shears, cut away the sharp tips of the leaves. Peel the stem, then cut off most of it, leaving only about an inch (2.5 cm). Remove the purple-tipped innermost pale leaves and discard. Cut artichokes into quarters. To prevent discolouration, submerge the trimmed artichokes in a large bowl with water and lemon juice until needed.

Heat olive oil in a large pot over high heat, then add the lamb pieces and sear until evenly browned on all sides. When finished, remove and reserve.

Reduce the heat on the pot to medium, then add the sun-dried tomatoes, onion, garlic, and rosemary sprigs, and sauté 1-2 minutes, until onions are soft and translucent.

Add lamb back to pot, then add wine and bring to a simmer, scraping up any brown bits, and simmer until reduced, about 5 minutes.

Add broth and saffron, then cover the pot and simmer for about 75 minutes.

Add artichokes and simmer for another 20 minutes, until the lamb and artichokes are both tender. Season with salt and pepper.

To finish, transfer to a serving dish, squeeze over lemon juice, and sprinkle with parsley.

Buon appetito!