Lamb and artichokes fricassea

Well, a fricassea, oh my, what the hell it is? Actually it’s something very simple and very traditional in the Mediterranean cuisine: you can find in Italy, Greece and even France.

8 artichokes
Juice 1 lemon
700 g lamb leg, cut in chunks
2 tablespoons extra virgin olive oil
1 onion
1 tablespoon flour
Freshly ground pepper
Chopped fresh parsley
Chopped fresh dill
2 eggs

Clean the artichokes: remove all the hard leaves and the stalks. Cut them in two, remove the beard inside and cut every half in two and put them in water with the juice of half the lemon.
Chop the onion.
Heat the oil in a dutch oven. Add the onion, let it color, add the lamb, sprinkle with the flour and add enough water to cover the meat.
Stir, bring to boil, add salt and pepper, the 2 tablespoons of lemon juice. Add the chopped herbs and artichokes too.
Lower the heat, cover, and let it cook for 45-50 minutes.
Beat the eggs with the remaining lemon juice.
Let the lamb and artichokes cool a little.
Take 3 tablespoons of the cooking juices and add it to the beaten eggs. Beat and add to the pan, reheating slightly and briefly, keeping mixing.

Serve immediately.

Lamb fricassea


  1. I love your site and this recipe is amazing. South Africans eat loads of lamb and while I’m living here, I make good use of it. The lamb is slaughtered a little later than is the norm in Italy, but the young lambs with artichokes create an absolutely divine dish.

  2. Morocco is like a tree with roots in Africa and branches in Europe. I really like everything from morocco. Great blog, I shared this blog with my friends.

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