Carciofo alla Cenere, Agnello Rosato, Yogurt di Pecora, Menta e Fondo alle Erbe (Italian Ash Roasted Artichoke with Lamb and Sheep’s Milk Yogurt)

3 days ago
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Updated: 12 hours ago

Carciofo alla Cenere, Agnello Rosato, Yogurt di Pecora, Menta e Fondo alle Erbe (Italian Ash Roasted Artichoke with Lamb and Sheep’s Milk Yogurt)

This plate is built around fire, smoke and controlled bitterness. The artichoke is cooked whole until tender and then charred until outer leaves are nearly black, while pink lamb, sheep’s milk yogurt and mint provide richness, acidity and freshness.

Serves: 4 · Preparation Time: 45 minutes · Cooking Time: 1 hour 15 minutes · Total Time: about 2 hours · Difficulty: Advanced

Ingredients

For the Artichokes

4 large globe artichokes
2 lemons
3 tbsp extra virgin olive oil (45 ml)
Garlic, thyme, rosemary and bay
Sea salt and black pepper

For the Lamb

1 lb lamb loin or backstrap (450 g)
1 tbsp extra virgin olive oil (15 ml)
1 tbsp unsalted butter (14 g)
Garlic and rosemary

For the Sheep Yogurt

1 cup sheep’s milk yogurt (240 g)
1 tbsp extra virgin olive oil (15 ml)
1 tsp lemon juice (5 ml)
Sea salt and white pepper

For the Herb Jus and Mint Oil

Artichoke trimmings
Shallot, garlic, white wine and lamb or chicken stock
Artichoke cooking liquid
Rosemary, thyme, red wine vinegar and butter
Fresh mint and extra virgin olive oil

Preparation

Cook Artichokes

Keep heads mostly whole, remove choke and simmer gently with aromatics for 25 to 30 minutes. Drain upside down and dry completely.

Make Herb Jus and Mint Oil

Brown trimmings, add aromatics, deglaze with wine and reduce stock and artichoke liquid with herbs. Strain, reduce and finish with vinegar and butter. Blanch mint 10 seconds, chill and blend with olive oil.

Char Artichokes

Brush with oil and expose to very high grill or cast iron heat until outer leaves are blistered, smoky and partly black while heart remains tender.

Cook Lamb

Sear lamb hard, add butter, garlic and rosemary and baste to 125°F to 130°F (52°C to 54°C). Rest at least 7 minutes before thick slicing.

Professional Technique

The artichoke is intentionally taken close to burning; controlled bitterness works with lamb fat. Yogurt should stay cool and acidic, while mint oil is perfume rather than dominant sauce.

Chef Tips

Use artichokes with tight leaves.
Dry them completely before charring.
Use lamb loin for refined presentation.
Rest meat properly.
Keep yogurt sharp and mint restrained.

Common Mistakes

Burning artichoke through to the heart.
Overcooking lamb.
Using too much yogurt.
Making mint dominant.
Oversalting reduced jus.

Plating

On rough stoneware, place one whole charred artichoke slightly off center and open a few leaves by hand. Arrange three thick slices of pink lamb nearby, use two separate spoonfuls of yogurt, a narrow herb jus line and only a few drops of mint oil.