This is a Roman dish. With lamb and artichokes it makes an excellent Easter main dish or secondo, but honestly I made it with veal because my mom does not like lamb, and it was excellent all the same. The recipe is for 4 moderate ot 3 large portions.
600 grams lamb or veal meat, cubed
4-5 artichokes
1/2 glass of dry white wine
1-2 garlic cloves
1 whole egg
1/2 lemon
Oil (EVO)
Parsley (thinly chopped)
Salt and black pepper
Clean the artichokes (remove outer leaves, cut off the tops, cut in half, remove the fluff inside and any tiny spine, cut each half in 4 slices, peel and cut in pieces the stalks) and drop them in a bowl of water with a few drops of lemon (and the squeezed lemon), but save half of the juice for later in a cup.
Peel and crush lightly the garlic, drop it in a pan, add about 4 spoons of oil, turn on the fire and let the garlic infuse for a minute or two. Add the meat and brown it, tossing it around so that it seals uniformously. Remove the meat from the pan and let it rest. Drain the artichokes and add them to the pan, tossing them for about 5 minutes. Return the meat to the pan, than pour the wine over the meat and artichokes. Let the alchool evaporate for a few minutes, than reduce the heat and place a lid. Stir from time to time, adding a bit of water if needed. Afer about 15 minutes add a pinch of coarse salt.
Shell the egg in the cup or small bowl with the lemon juice, with a small pinch of salt and a pinch of black pepper (better if rfreshly ground). Whisk it until well amalgamated.
When the meat is done, add the egg and the parsley to the pan, turn off the fire and stir so that the eggs turns into a cream but does not cook.
Alice Twain
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