Serves: 6 people
Ingredients:
- 700g of diced lamb ( shoulder or leg)
- 200g of whole barley
- 8 artichokes
- blonde beer
- bay leaves
- garlic
- salt
- extra virgin olive oil
Preparation:
- Boil the whole barley for 40 min in salted water. Drain it and stir with two tablespoons of olive oil.
- Clean the artichokes, sliced them, cook in a pan with a garlic clove, 2 bay leaves for 2/3 minutes, add a glass of beer, cover with a lead and cook for 2/3 min more.
- In another non-stick pan, brown the lamb quickly; when it forms a crust, put together at the artichokes, adjust the salt, and cook for 3/4 min with a lead.
- Serve the stew with the warm whole barney and decorate it with some bay leaves.
English
Italian