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Whole-wheat pasta with lamb and artichokes from Sardinia
5 from 88 votes

Whole-wheat pasta with lamb and artichokes from Sardinia

This dish blends whole-wheat pasta with tender lamb pieces and fresh globe artichokes, cooked together in a sauce enriched with garlic, white wine, and stock. Lemon juice prevents the artichokes from discoloring and adds brightness. The resulting combination offers earthy meatiness and subtle tang, served with freshly grated lemon zest and chopped parsley for a classic Sardinian flavor profile.

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

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

    Cup of Yum
  1. Cut the lamb's meat into small cubes and keep aside. (I used neck chops and made stock with the bones)
  2. 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.
  3. In a large frying pan or skillet, heat the olive oil and add the peeled and chopped garlic cloves.
  4. Once the garlic has softened a little, add the chunks of lamb and brown for a couple of minutes, turning often.
  5. Season with salt and pepper , add the artichokes and cook over high heat for a few minutes.
  6. Add the white wine and leave the heat high until the alcohol evaporates.
  7. Add I cup of stock or hot water, cover and cook over a low heat for about 20 minutes.
  8. 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.
  9. Squeeze the juice from the second lemon and grate the rind to make a teaspoon of lemon zest.
  10. 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.
  11. 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.
  12. 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. 
  13. Serve immediately with a sprinkling of lemon zest and some chopped fresh parsley. 
For the lamb stock
  1. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 690

% 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.