Lamb with Cardoons: Agnello con i Cardi Recipe

Name: Lamb with Cardoons: Agnello con i Cardi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound cardoons, peeled and tough stems and outer leaves removed or substitute 1 pound artichoke hearts; 1 lemon, juiced; 1/4 pound pancetta, finely chopped; 1 onion, finely chopped; 2 1/2 pounds lamb shoulder, finely ground; Salt and pepper; 2 tablespoons all-purpose flour; Pinch red pepper flakes; 1 tablespoon tomato paste; 1 bunch Italian parsley, finely chopped; 1 clove garlic, finely chopped; Pinch thyme leaves

Servings: persons

1 pound cardoons, peeled and tough stems and outer leaves removed or substitute 1 pound artichoke hearts
1 lemon, juiced
1/4 pound pancetta, finely chopped
1 onion, finely chopped
2 1/2 pounds lamb shoulder, finely ground
Salt and pepper
2 tablespoons all-purpose flour
Pinch red pepper flakes
1 tablespoon tomato paste
1 bunch Italian parsley, finely chopped
1 clove garlic, finely chopped
Pinch thyme leaves

1
Cut the cardoons into small pieces and cover with cold water and the lemon juice.
2
In a dutch oven, combine the pancetta and onion and cook together over medium-low heat until the pancetta gives up its fat and the onion begins to soften and get browned.
3
Add the lamb and season with salt and pepper.
4
Sprinkle the flour over the meat and stir over medium heat for three minutes, then stir in the pepper flakes, and continue to cook and stir until the meat is browned.
5
After 30 minutes, stir in the tomato paste, add the parsley, garlic, and thyme, and stir well.
6
Add 1 quart of water, add the cardoons, season with salt and pepper, and cook 30 minutes.
7
Serve hot.

889

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 pound cardoons, peeled and tough stems and outer leaves removed or substitute 1 pound artichoke hearts, 1 lemon, juiced, 1/4 pound pancetta, finely chopped, 1 onion, finely chopped, and more.

Yes, Lamb with Cardoons: Agnello con i Cardi falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lamb with Cardoons: Agnello con i Cardi

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions