Italian Easter Lamb Artichoke Casserole
This dish is a perfect blend of hearty stew and crispy casserole, exhibiting the warm and cozy elements of winter with the refreshing hints of spring. A lamb artichoke casserole is an ideal choice for a transitional dinner or Sunday lunch when you’re craving something rich and heartwarming but are also starting to appreciate the fresh ingredients spring has to offer, like artichokes and peas.
Origins Of This Dish
The dish we are preparing is known in Italy as “La tiana catanzarese,” a traditional second course from Calabrian cuisine. La tiana catanzarese is all about succulent lamb meat, baked to perfection with potatoes, peas, and artichokes. Towards the end of the cooking process, a sprinkle of breadcrumbs mixed with pecorino is added for a gratinating finish that provides a wonderful contrast in textures.
Traditionally, this dish is slow-cooked in terracotta pots, which are perfect for oven-based cooking, naturally enhancing the rich flavors of the ingredients. This dish is a signature treat of Easter Day and the entire spring season in Calabria, aligning with the season of harvest for artichokes and peas.
An interesting detail to note is that “La Tiana di agnello,” or the Easter Lamb Casserole, derives its name from the container it’s traditionally cooked and served in, known as “la tiana.” Initially, the container was a terracotta oven dish, which was later replaced by a metal one, but the name “tiana” has lived on, forever marking its importance in the creation of this beloved dish.
Italian Lamb Artichoke Casserole Recipe
Now that we’ve delved into the story and significance of the Italian Easter Lamb Artichoke Casserole, let’s bring it to life in our own kitchen. Gather your ingredients, roll up your sleeves, and let’s honor this Italian tradition with our own rendition of this timeless recipe!
Italian Lamb Artichoke Casserole Recipe
Equipment
- 1 chopping board
- 1 chopping knife
- 1 large pot
- 1 oven dish ceramic or metal
- 1 ladle spoon
- 1 silicone spoon
- 1 grater
- 1 bowl
Ingredients
- 1 onion
- 900 gr lamb meat for stew large cubes
- 200 gr peas canned or fresh
- 1 jar Grandmother’s Recipe Wedged Artichokes you can also use fresh
- 2 large potatoes
- 1/3 glass white wine
- 1 cube vegetable stock "dado vegetale" in Italian
- 2 glasses water
- 4 tbsp breadcrumbs
- 30 gr parmesan to grate or use pre-grated
- salt and pepper
- rosemary dry or fresh
- Belmorso Extra Virgin Olive Oil
Instructions
- Peel and slice the onion.
- Wash, peel and cut the potatoes into small cubes.
- Drain the artichokes and the peas, or prepare them from scratch if you are using fresh ones.
- Add the onion and potatoes to your large pot, drizzle with plenty of Belmorso extra virgin olive oil, mix and let them sauté on medium heat. Continue mixing from time to time.
- After 7 to 10 minutes, add the peas and artichokes. Mix and leave to cook.
- After about 5 minutes, you can add the lamb pieces. Season with salt, pepper, and rosemary and mix again.
- Next, add the white wine, mix and leave to evaporate.
- Prepare your stock in 2 glasses of hot or boiling water. And add that to the pot. Let it simmer for 25 to 30 minutes over low heat with the lid semi closed or no lid.
- When ready, transfer the entire lamb pot in a large casserole dish.
- Grate your parmesan and mix with the breadcrumbs. Feel free to add some pepper and rosemary.
- Top the lamb casserole with that breading you just mixed and bake in a pre-heated oven at 180 degrees Celsius for 25 minutes.
- Once ready, take out of the oven and serve. Buon appetito!
Notes
More Lamb & Casserole Recipes
If you like lamb and casserole recipes, try these other ones next:
Italian Lamb Casserole with Red Sauce
Italian Chicken Casserole with Tomato Sauce
Italian Sausage, Broccoli & Pesto Casserole
