Roasted artichoke with salumi pasini guanciale, stuffed with lamb ragu’, sorrel

Preparation time: 3 hours and 45 min


people 4


Preparation time: 3 hours and 45 min

people 4


Grind all the pulp and 5/4 lamb to the mincer.

Sweat with a drizzle of oil in an iron pan.

Get rid ofand in the same time revive the basic vegetables of the sauce.

Add the previously browned meat again and blend with the white wine.

Cook over very moderate heat for 3/4 hours.

Leave to rest until completely cooled and add the puffed savory In a large saucepan, bring the guanciale cut into strips, then the aromatic garnish and add the artichokes.

Brown in a very lively, regular flavor, blend with thewhite wine, cover and keep the artichokes very al dente.

Then fill the artichokes with meat sauce and a little pecorino.

Roast them strongly once stuffed in an oven at 250 degrees for 3/4 minutes.

Then serve the artichokes surrounded by shamrock leaves and a veil of Salumi Pasini guanciale that surrounds the artichoke.


  • 6 large-gauge Sardinian spiny artichokes turned and emptied
  • 2 slices of Salumi Pasini Guanciale cut 1 cm x side (sticks)
  • 250 g of aromatic garnish (celery, carrot, onion, garlic, bay leaf, rosemary) cut into large mirepoix
  • 1/2 glass of white wine
    Ingredients for the white lamb ragout
  • All 5/4 of lamb with in addition about 1 kg of lean lamb pulp
  • 250 g aromatic garnish (celery, carrot, onion, whole garlic, bay leaf, rosemary) cut into fine brunoise
  • 1/2 glass of white wine
    2 sprigs of savory
  • Chicken broth to taste
  • Pecorino canestrato
  • A bunch of large-leaved shamrock