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Carciofi Farciti Con Agnello Ed Anatra (fresh Artichokes Filled with Lamb and Duck Confit)

1 large onion minced
1/4 cup extra virgin olive oil
1/4 pound boneless and skinless duck breast -- diced
1/4 pound lamb shoulder -- diced
1/4 cup dry white wine
3 cups vegetable broth
2 slices italian bread
1 cup whole milk
1 tablespoon italian parsley -- minced
salt and black pepper to taste
4 medium artichokes -- trimmed
1 shallot -- minced
2 tomatoes -- peeled, seeded and chopped


Saute the onion in 2 tablespoons of the olive oil until it is translucent, about 5 minutes over medium heat. Add the duck and lamb, and cook, stirring, until lightly browned, about 5 minutes.


De-glaze with the wine; when it evaporates, add 1 cup of the broth; simmer until all the liquid has been absorbed. About 15 minutes.


Soak the bread in the milk and squeeze dry; crumble into the bowl of a food processor and add the duck and the lamb (with any cooking juice left in the pan), the parsley, salt and pepper.


Process to a paste and cool to room temperature.


Remove the hairy choke from each artichoke. Stuff each artichoke with the meat mixture and place in a deep pan; add the shallots and tomatoes. Drizzle with the remaining olive oil, add enough broth to come half way up the artichokes, season with salt and pepper, cover and cook over medium heat for 40 minutes. Check tenderness by pulling the outer leaves.


Serve with own broth, finished with hot pepper olive oil and chiffonade of fresh red beets.


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