SPEZZATINO DI PASQUA

Lamb, artichokes and asparagus: those are the savoury foods most associated with Easter in Sicily. I've been wanting to cook artichokes plus a lamb dish for days, but with limited time, I decided to combine them. I added the sumac, one of my favourite spices, to give it some punch. It's not Sicilian but it should grow here. [I've read that it does but have never found any.] Here's what I did:

Spezzatino di Pasqua

6 tablesp olive oil

1 kg lamb pieces for stew: in Italy, ask for the spezzatino cut. The pieces will be very small, with quite a lot of bone on them, but this does add to the flavour.

6 small onions, chopped [I like cipolle borettane, from Emilia-Romagna.]

2 garlic cloves, chopped

300 gr frozen artichoke hearts, thawed

1 large yellow pepper, cut into not-too-thin strips

1 Sicilian or unwaxed lemon, quartered 

4 - 6 potatoes, unpeeled and cubed

2 teasp sumac

coarse seasalt and black pepper

0.25 litre white wine

sprigs of rosemary and about 6 fresh sage leaves

Heat oil in a deep, wide pan or wok and add the onions and garlic. Cook until golden. Add the lamb and brown on all sides. Then add the artichoke hearts, lemon, yellow pepper, seasoning, sumac and herbs and continue to cook for about 10 mins., stirring well.  Add the white wine and potatoes, stir well and bring to simmer. Simmer for about 1 hour with the lid on, stirring occasionally. Do not be tempted to add more liquid as the vegetables will produce their own.

Serve with a green salad to which you have added some mint.

Buon appetito.