Traditional Easter lamb stew with artichokes

Courtesy of Salvatore Marchese from his book La cucina di Lunigiana, here is a lamb recipe for Easter.  Traditionally, meat was a dish of the well-heeled citizen, and was only eaten by the contadini when an animal was old or ill.  Meat from these older animals had to be cooked for a long time to tenderise it, and stewing was the traditional method used.  Today, lamb is widely used instead of mutton, particularly at Easter, although stewing is still a popular method of preparing it.

Ingredients for Stufatino d’Agnello Pasquale

  • La Cucina di Lunigianaone kilo of lamb
  • 300 grams of artichokes
  • half an onion
  • one carrot
  • a small piece of celery
  • 50 grams of butter
  • 4 teaspoons of oil
  • 50 grams of plain flour
  • half a litre of stock
  • a clove of garlic
  • a glass of white wine
  • a sprig of parsley
  • salt and pepper for seasoning
  • a couple of teaspoons of lemon juice


  • Finely chop the garlic, onion, celery, and carrot
  • Cut the meat into cubes and season with salt and pepper
  • Roll the meat in the flour and brown it in the oil and butter together  with the  garlic, celery, carrot and onion
  • Add half the wine and cook over a low heat for five minutes until the moisture has evaporated
  • Prepare the artichokes by washing and peeling them, then cut into large pieces and squeeze the lemon juice over them. Add to the mixture together with the remaining wine and the stock
  • Increase the heat to medium and leave to cook until tender
  • When ready, garnish with the chopped parsley.
I appreciate some of the instructions are a bit vague, but the recipe is quite straight forward and easy to adjust to taste.  Allow around an hour to an hour-and-a-half for cooking time.
From: Marchese, Salvatore. La cucina di Lunigiana. Gruppo Editoriale Muzzio, 201o (Reprint)
Traditional Easter lamb stew with artichokes appeared on Ciao Lunigiana on 5 April 2012. All rights reserved.

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