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  • Lamb stew with artichokes


      • 1 kg of leg of lamb stew
      • 2 packs of natural artichoke wedges
      • butter
      • olive oil
      • white flour
      • parsley
      • mint
      • 1 glass of marsala
      • albumen
      • salt
      • pepper



      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