Whole-wheat pasta with lamb and artichokes from Sardinia

Name: Whole-wheat pasta with lamb and artichokes from Sardinia
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 serving
Ingredients: 320 g pasta such as spaghetti, tagliatelle etc; 400 g boneless lamb; 2 lemons; 4 fresh globe artichokes; 2 garlic cloves; ½ glass white wine; 1 cup stock; salt; 1 handful fresh parsley; black pepper; 3 tablespoon extra virgin olive oil; 1 carrot; 1 celery stalk; 1 onion; 1 bay leaf; lamb bones

User Reviews

5.0

156 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings
4
Calories
690 kcal
Course
Main Course
Cuisine
Mediterranean, Italian

Whole-wheat pasta with lamb and artichokes from Sardinia

Daisy Meyer

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This mouthwatering recipe for lamb and artichokes with pasta is perfect for family occasions and Easter. It's pretty easy to make and full of authentic Sardinian flavours.

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Ingredients

Servings

320 g pasta such as spaghetti, tagliatelle etc (12oz) I used tumminia spaghettoni
400 g boneless lamb (14oz) Shoulder is good. I cut the meat off neck chops and used the bones to make stock
2 lemons
4 fresh globe artichokes outer leaves removed
2 garlic cloves peeled and chopped
½ glass white wine
1 cup stock chicken or veg stock is good. I made lamb stock
salt for pasta and to taste
1 handful fresh parsley chopped
black pepper to taste
3 tablespoon extra virgin olive oil

For lamb stock (if making)

1 carrot washed and cut in half
1 celery stalk washed and cut in 3 pieces
1 onion peeled and cut in half
1 bay leaf
lamb bones

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Instructions

Cut the lamb's meat into small cubes and keep aside. (I used neck chops and made stock with the bones)
Clean the artichokes by removing the outer leaves and the inner beard, cut them into thin slices and place them in a large bowl with the juice of 1 lemon, so that they do not blacken.
In a large frying pan or skillet, heat the olive oil and add the peeled and chopped garlic cloves.
Once the garlic has softened a little, add the chunks of lamb and brown for a couple of minutes, turning often.
Season with salt and pepper , add the artichokes and cook over high heat for a few minutes.
Add the white wine and leave the heat high until the alcohol evaporates.
Add I cup of stock or hot water, cover and cook over a low heat for about 20 minutes.
In the meantime, pot a pot of water on to boil for the pasta. Add salt once it starts to boil and bring to the boil again.
Squeeze the juice from the second lemon and grate the rind to make a teaspoon of lemon zest.
Add the lemon juice to the meat sauce. If necessary turn the heat up to reduce the sauce if it is too liquid. Add some of the fresh parsley to the sauce and mix it in.
Cook the pasta slightly less than al dente according to the instructions on the packet. Save a cup of the cooking water and drain the pasta. Then add it to the pan with the sauce.
Mix everything together carefully so the pasta doesn’t break and the let the pasta finish cooking in the sauce. Depending on the type of pasta you use this could take a minute or 5 minutes. If the sauce seems dry add some of the saved pasta cooking water.
Serve immediately with a sprinkling of lemon zest and some chopped fresh parsley.

For the lamb stock

just put the lamb bones, carrot, celery, bay leaf and onion into a pot. Add a pinch of salt. Cover with water, bring to the boil and simmer half covered for at least one hour. If the stock has a lot of fat that rises to the surface, you can skim this off before using it in the sauce.

Notes

Cooking and preparation times do not include making your own stock.
I would recommend whole-wheat pasta such as tumminia pasta, but you can use whole-wheat or normal and different types such as tagliatelle, pappardelle or spaghetti. Short pasta such as penne would also go well.
This dish can also be served without pasta. The lamb needs to be cut into larger pieces and the artichokes added after the lamb has cooked for an hour in wine and stock.

Nutrition Information

Show Details

Calories 690kcal (35%) Carbohydrates 84g (28%) Protein 32g (64%) Fat 26g (40%) Saturated Fat 11g (55%) Polyunsaturated Fat 3g Monounsaturated Fat 10g Cholesterol 73mg (24%) Sodium 436mg (18%) Potassium 1063mg (30%) Fiber 12g (48%) Sugar 7g (14%) Vitamin A 2792IU (56%) Vitamin C 49mg (54%) Calcium 121mg (12%) Iron 5mg (28%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 690 kcal

% Daily Value*

Calories	690kcal	35%
Carbohydrates	84g	28%
Protein	32g	64%
Fat	26g	40%
Saturated Fat	11g	55%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	10g	50%
Cholesterol	73mg	24%
Sodium	436mg	18%
Potassium	1063mg	23%
Fiber	12g	48%
Sugar	7g	14%
Vitamin A	2792IU	56%
Vitamin C	49mg	54%
Calcium	121mg	12%
Iron	5mg	28%