Lamb stewed with artichokes and bread

Ingredients

For 1 serving

• Lamb140 g
• Artichokes2
• Onion40 g
• Parsley5 g
• Beef broth200 ml
• Lemon juice10 ml
• Bread50 g
• Extra virgin olive oil8 g
• White wine50 ml
• Saltto taste
• Black pepperto taste

Contains: gluten, celery, sulphites,

In season: February – May

Method

1. Cut the lamb into pieces of about 4 cm, trimming off excess fat, and thinly slice the onion. Warm the meat stock in a small pan.
2. Heat the oil in a casserole over medium-high heat, add the lamb and onion and brown for 8 minutes, stirring often, until the meat is golden on all sides and the onion is soft; season with salt and pepper.
3. Deglaze with the white wine and let it bubble for 2 minutes over high heat, until the smell of alcohol has gone. Pour in the hot stock, cover and cook over low heat for 30 minutes.
4. Meanwhile prepare the artichokes: pull off the tough outer leaves until you reach the pale ones, trim the tips, peel the stem, cut each artichoke into wedges and remove the choke. Keep them in cold water with a little of the lemon juice so they don't darken.
5. Drain the artichokes, add them to the lamb and cook, covered, for another 20 minutes over low heat, until they are easily pierced and the sauce has reduced.
6. Turn off the heat, add the rest of the lemon juice and the chopped parsley and stir. Serve with the bread to mop up the sauce.