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Lamb offal with artichokes

January 24, 2013

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Ingredients

• 1 Lamb (Abbacchio Romano) offal
• 4 Artichokes(Romanesco type)
• 1/2 small fresh onion
• 1 glass white wine
• 4 tablespoons extra virgin olive oil
• 1 garlic clove
• 1 lemon
• black pepper to taste
• salt to taste

Directions

1. Cut the offal into pieces.
2. Clean the artichokes, slice them and soak in water and lemon juice.
3. Put the olive oil, crushed garlic and finely chopped onion in a saucepan and add the offal when the onion is golden brown.
4. Leave the meat to brown on a high heat stirring often; when the meat begins to sizzle, add the drained artichokes and season lightly.
5. Cook for a few minutes, then add the wine, lower the heat and cover.
6. Stir occasionally making sure not to overcook the meat otherwise it becomes too hard.
7. Serve hot.

Wine pairing suggestion

Frascati DOC Superiore or Genazzano DOC

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