Whole-wheat pasta with lamb and artichokes from Sardinia
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
4
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Calories
690 kcal
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Course
Main Course
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Cuisine
Mediterranean, Italian
Whole-wheat pasta with lamb and artichokes from Sardinia
Description
Whole-wheat pasta with lamb and artichokes from Sardinia features lamb shoulder cut into small cubes cooked with garlic and olive oil, then combined with thinly sliced artichokes that have been kept fresh in lemon juice. White wine and stock help create a savory, slightly acidic sauce that gently braises the lamb pieces and tenderizes the artichokes.
After about 20 minutes of covered cooking, the sauce melds flavors and the meat becomes tender but still holds its shape. The pasta, either whole-wheat spaghetti, tagliatelle, or similar, is boiled separately and combined with the sauce before serving. Lemon zest and fresh parsley sprinkled on top add fresh accents and an herbal finish.
This meal is suitable as a hearty main course. The earthiness of artichokes and richness of lamb contrast appealingly with the slightly nutty texture of the whole-wheat pasta, making it a distinctive dish rooted in regional Italian cooking.
The recipe notes that making your own lamb stock enhances flavor but is optional. You can also serve this preparation without pasta by cutting lamb into larger pieces and cooking longer. Various pasta shapes like pappardelle or penne can be used based on preference.
Ingredients
- 320 g spaghetti 12oz) I used tumminia spaghettoni, such as tagliatelle etc
- 400 g lamb 14oz) Shoulder is good. I cut the meat off neck chops and used the bones to make stock, boneless
- 2 lemon plural
- 4 globe artichokes outer leaves removed, fresh
- 2 garlic peeled and chopped, cloves
- 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 parsley chopped, fresh
- black pepper to taste
- 3 tablespoon extra virgin olive oil
For lamb stock (if making)
- 1 carrot washed and cut in half
- 1 celery washed and cut in 3 pieces, stalk
- 1 onion peeled and cut in half
- 1 bay leaf
- lamb bones
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
- Use whole-wheat pasta such as tumminia or similar; tagliatelle or pappardelle are suitable alternatives.
- Lamb shoulder works well; bones can be used to make a lamb stock for deeper flavor.
- Artichokes should be kept in lemon juice after cleaning to prevent browning.
- Cooking and prep times exclude stock making if prepared from scratch.
- This dish can be served without pasta by using larger lamb pieces and longer cooking times.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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