We are at the end of artichoke season, and we still have a few days to enjoy this delicious flower, beautiful to look at and delicious to eat, but above all, one of the symbols of Roman and Ciociaria cuisine.
At the market, you can find artichokes from Sezze or Ladispoli, which are the subject of some of the most important festivals in Lazio. For this dish, I chose artichokes from nearby Sezze, which are also the protagonists of the Matticella Artichoke Festival in Velletri.
Recipe for Fusilloni with Lamb Ragù and Crispy Artichokes
Let's start this recipe with the artichokes: clean them thoroughly, removing the tough outer leaves, and immerse them in cold water and lemon juice to prevent them from browning.
To make our white ragù, take the lamb shoulder: remove the bones and some of the fat and dice it.
Chop the celery, carrots, and onion, add a small bunch of rosemary, sage, and a bay leaf. Place the chopped ingredients in a saucepan with oil and sauté until translucent. Add the small bunch of herbs, then brown the minced lamb until well browned.
Then, pour in the white wine and, once the alcohol has evaporated, add a little broth, cover, and cook for about 45 minutes over medium-low heat. Add more broth if necessary.
Rinse the artichokes, finely chop them, and fry them in hot oil until crispy.
Cook the fusilli in boiling water, drain, and toss them in the lamb ragù. Serve them on a plate, topped with a few crispy artichokes and a sprinkle of black pepper.
I added a Vermentino di Gallura from Argiolas to the glass. Perfect with artichokes, which, with their strong flavor, are not easy to pair.
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