* Photos are indicative.
Step by Step Instructions
- Step 1: First, prepare the lamb. Heat the olive oil well, season the lamb with salt and pepper and place it in the saucepan. Sauté very well, until it is a nice golden brown colour. Remove the lamb from the saucepan.
- Step 2: Sauté the onions in the same saucepan for 2-3 minutes until soft. After that, add the artichokes and sauté for a few minutes. Combine the lamb to the onions and artichokes and pour in the wine. Wait for a minute for the alcohol to evaporate.
- Step 3: Season with some salt and pepper and pour in just enough water so that the meat and artichokes are covered. Cook on low heat for 45-50 minutes until the meat is tender. Dissolve the corn flour in the lemon juice and pour it into the saucepan 5 minutes before the end of the cooking process. Combine the fennel too, and wait for the sauce to thicken.
- Step 4: Remove the saucepan from the heat, set aside to cool for 10 minutes and serve.
Ingredient List
- 1 1/2kg lamb (cut into 6 portions)
- 24 artichokes (peeled and placed in water with lemon juice)
- 5 spring onions (sliced)
- 80ml extra virgin olive oil
- salt
- grated black pepper
- 100g white wine
- 3 lemons (their juice)
- 1 tbsp corn flour
- 1/2 bunch of fennel (finely chopped)