Agnello con Carciofi
A classic southern Sardinian spring stew of tender lamb braised with spiny artichokes, bound at the end with a silky egg and lemon sauce. Also known in Sardinian as Anzone cun Kintzone.
- Prep
- 25 min
- Cook
- 50 min
- Total
- 75 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 540 kcal
Equipment
- •Heavy-bottomed Dutch oven or terracotta casserole
- •Paring knife
- •Mixing bowl
- •Whisk
Nutrition
Per serving, approximate
- Calories
- 540 kcal
- fat
- 34 g
- carbs
- 10 g
- fibre
- 5 g
- protein
- 48 g
- calories
- 540 kcal
Instructions
- 1
Trim tough outer bracts from artichokes, slice tips off, scrape out hairy chokes, quarter them, and drop into acidulated cold water.
- 2
Heat the extra-virgin olive oil in a heavy-bottomed pan over medium heat.
- 3
Add the lamb pieces and brown evenly on all sides for about eight minutes.
- 4
Add the chopped onion and crushed garlic, frying gently until the onion softens and turns translucent.
- 5
Pour in the white wine and scrape any caramelised bits from the base until the alcohol aroma evaporates.
- 6
Drain the prepared artichokes and nestle them around the lamb pieces in the pan.
- 7
Pour in the warm stock, season with salt and pepper, cover with a tight lid, and simmer over low heat for 35 minutes until the lamb is tender.
- 8
Whisk the eggs, fresh lemon juice, and half the parsley together in a small bowl until fully combined.
- 9
Take the pan off the heat entirely and allow bubbling to settle for two minutes.
- 10
Ladle two tablespoons of warm braising liquid into the egg mixture while whisking vigorously to temper it.
- 11
Pour the tempered egg mixture into the stew, shaking and gently stirring the pan off the heat until a glossy, creamy sauce coats the meat.
- 12
Scatter with the remaining parsley and serve immediately before the sauce cools.
Chef's tips
Always remove the pot completely from the heat before stirring in the egg-lemon mixture to prevent scrambling. If the artichokes are particularly spiny, peel the stems thoroughly as the inner core is tender and full of flavour.
Ingredient substitutions
- spiny Sardinian artichokes → trimmed globe artichokes or quality frozen artichoke hearts
- Vermentino di Sardegna → any crisp, dry un-oaked white wine
Storage
Store leftovers in a sealed glass container in the refrigerator for up to two days.
Reheating
Reheat very gently over low heat in a skillet, stirring constantly without boiling to keep the egg sauce smooth.
Common mistakes to avoid
- •Adding the egg mixture while the pot is boiling on high heat, which scrambles the sauce.
- •Failing to keep trimmed artichokes in acidulated water, causing them to turn black and bitter.
- •Overcooking the lamb at a rapid boil rather than maintaining a gentle simmer.
Serving suggestions
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