Spalletta D'abbacchio Ai Carciofi Recipe

Trim and Marinate

Trim excess fat from the abbacchio shoulder leaving a thin layer for flavor. Make shallow slashes across the surface. In a bowl whisk together 4 tbsp olive oil, 2 tbsp lemon juice, minced garlic, minced rosemary, thyme, 120 ml white wine, 2 tsp sea salt and 1 tsp freshly ground black pepper. Rub the marinade all over the shoulder, making sure it gets into the slashes. Cover and refrigerate for 2–4 hours or preferably overnight for deeper flavor.

Bring to Room Temperature

Remove the marinated shoulder from the refrigerator 30–45 minutes before cooking so it comes to near room temperature. Reserve any leftover marinade for basting.

Roast

Preheat oven to 180°C (350°F). Place the shoulder fat-side up on a rack in a roasting pan. Pour 60 ml white wine and 100 ml stock into the pan (not on the top of the meat) to create steam and juices. Roast uncovered for 20 minutes per 500 g (approximately 70–80 minutes for a 1.8 kg shoulder), basting with reserved marinade or pan juices every 20 minutes. Halfway through cooking, add remaining 100 ml stock to the pan if it looks dry.

Check for Doneness and Rest

The internal temperature should reach 75°C (165°F) in the thickest part near the bone for tender but safe lamb (the meat of abbacchio is traditionally cooked through). If you'd like slightly pinker results, target 70°C (158°F). Remove the shoulder from the oven and transfer to a cutting board. Tent loosely with foil and rest 15–20 minutes to allow juices to redistribute.

Prepare Artichokes

Fill a large bowl with cold water and the juice of 1/2 lemon. Trim each artichoke: remove tough outer leaves until you reach paler inner leaves, trim the stem flush and peel its tough outer skin, then cut the artichoke in half lengthwise and scoop out the fuzzy choke with a small spoon. Immediately drop each trimmed half into the lemon water to prevent browning. When all are trimmed, drain and pat dry.

Sauté Aromatics

In a large, ovenproof skillet or sauté pan, heat 3 tbsp olive oil and 30 g butter over medium heat until shimmering. Add sliced shallots and sliced garlic and cook gently 2–3 minutes until softened but not brown.

Brown Artichokes

Add the artichoke halves cut-side down to the pan in a single layer (work in batches if necessary). Cook undisturbed 4–5 minutes until golden on the cut side, then flip and brown the other side 3–4 minutes.

Deglaze and Braise

Pour 60 ml dry white wine into the pan to deglaze, scraping up browned bits. Add 200 ml stock, 1 tsp salt and 1/2 tsp pepper. Bring to a gentle simmer, then reduce heat to low. Cover the pan and braise the artichokes 12–18 minutes, until tender when pierced with a knife.

Finish

Remove the lid, increase heat to medium-high and reduce any excess liquid for 2–3 minutes so the artichokes are glossy but not swimming. Stir in chopped parsley and squeeze the remaining 1/2 lemon over the artichokes. Adjust seasoning to taste.

Carve the rested abbacchio shoulder into serving portions: slice across the grain into thick slices, taking meat from around the bone. Arrange slices on a warmed platter.

Spoon the braised artichokes and any pan juices around and over the lamb. Optionally sprinkle 50 g grated Pecorino Romano or Parmesan over the artichokes and meat and finish with a light dusting of coarse sea salt. Drizzle with a little extra-virgin olive oil if desired.

Serve immediately with roasted potatoes or crusty bread to soak up the juices.