Italian Lamb Artichoke Casserole Recipe
A hearty and scrumptious lamb casserole perfect to celebrate Easter and the beginning of Spring with seasonal ingredients like artichokes and peas.
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
This is a hearty dish and lamb, peas and potatoes are high in calories. If you'd like to lower your calories you can have a smaller portion with a side salad.