Trim the artichokes down to tender leaves and remove every trace of the choke. Add them after the lamb has had time to soften.
Make ahead Prepare the vegetables before browning the lamb. Keep the trimmed artichokes in lemon water until needed, then drain well.
Sardinian lamb with artichokes
Prep 35 min · Cook 1 hr 30 min · Serves 4 · Difficulty Easy
Method
Peel thin strips from the lemon, avoiding the white pith, and slice them very finely. Squeeze the lemon into the bowl of soaking water. Trim the artichokes, removing the tough outer leaves and pointed tops. Cut each into six wedges and remove the choke. Peel the tender stems and cut into short pieces. Put the prepared artichokes in the lemon water.Peel thin strips from the lemon, avoiding the white pith, and slice them very finely. Squeeze the lemon into the bowl of soaking water. Trim the artichokes, removing the tough outer leaves and pointed tops. Cut each into six wedges and remove the choke. Peel the tender stems and cut into short pieces. Put the prepared artichokes in the lemon water.
Pat the lamb dry. Heat the oil in the wide pot and brown the meat in two batches over medium-high heat, allowing about 15 minutes altogether. Return all the meat to the pot.Pat the lamb dry. Heat the oil in the wide pot and brown the meat in two batches over medium-high heat, allowing about 15 minutes altogether. Return all the meat to the pot.
Lower the heat. Add the onion, garlic, carrot and dried tomato. Cook, stirring, for about 10 minutes, until the onion begins to soften without scorching the garlic.Lower the heat. Add the onion, garlic, carrot and dried tomato. Cook, stirring, for about 10 minutes, until the onion begins to soften without scorching the garlic.
Stir in the passata and 250 ml of the braising water. Cover and simmer gently for about 35 minutes, turning the meat occasionally. Add some of the remaining hot water if the pot starts to catch. The lamb should be starting to become tender before the artichokes go in.Stir in the passata and 1 cup of the braising water. Cover and simmer gently for about 35 minutes, turning the meat occasionally. Add some of the remaining hot water if the pot starts to catch. The lamb should be starting to become tender before the artichokes go in.
Drain the artichokes thoroughly and add the wedges and stems to the lamb. Season lightly with salt. Cover and cook for about 20 minutes, until the artichokes are tender when pierced and the meat yields to a fork. Allow longer for firmer meat, adding a little hot water as needed.Drain the artichokes thoroughly and add the wedges and stems to the lamb. Season lightly with salt. Cover and cook for about 20 minutes, until the artichokes are tender when pierced and the meat yields to a fork. Allow longer for firmer meat, adding a little hot water as needed.
Uncover and simmer for up to 10 minutes to bring the juices to a light coating consistency. Add the fine lemon peel during the final 2 minutes. Taste for salt and serve the lamb with the vegetables and all the pan juices.Uncover and simmer for up to 10 minutes to bring the juices to a light coating consistency. Add the fine lemon peel during the final 2 minutes. Taste for salt and serve the lamb with the vegetables and all the pan juices.
