- 1 kg of leg of lamb stew
- 2 packs of natural artichoke wedges
- olive oil
- white flour
- 1 glass of marsala
Drain the artichokes and sauté in a pan with garlic, parsley and chopped mint, then remove from the heat.
Lightly flour the lamb leg stew. Heat 30 g of butter in a pan with 3 tablespoons of oil and brown the meat on the 2 sides. Spread 4 sheets of baking paper on the table and place the lamb artichokes and half a glass of marsala. Salt and pepper. Close each bag, using a little egg white, which you will brush along the edge. Pass in the oven at 200 ° for about 7 minutes and serve.
Enjoy your meal